Frank's Recipes! Sunday Egg Casserole

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Sunday Egg Casserole

Serving Size : 6

2 tablespoons butter or margarine
4 tablespoons dry sherry, divided
1 pound fresh mushrooms, sliced
1 can {10 3/4 oz.} condensed cream of chicken soup, undiluted
1 carton {8 oz.} sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon finely chopped onion
1 2 oz. jar chopped pimiento, drained
1 10 oz. pkg. frozen green peas, thawed and drained
14 hard-cooked eggs, cut lengthwise into 4 wedges
1 8 oz. can sliced water chestnuts, drained
1 cup fresh bread crumbs {2 slices bread}
1 tablespoon butter or margarine, melted

Melt 2 tablespoons butter in a large skillet; add 2 tablespoons sherry and mushrooms, and cook over medium heat 5 minutes or until mushrooms are tender. Drain well; set aside. Combine remaining 2 tablespoons sherry, soup, and next 6 ingredients in a medium saucepan. Cook 2 minutes or until mixture is bubbly; stir in mushrooms and peas. Arrange egg wedges and water chestnuts in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Pour soup mixture evenly over top. Combine bread crumbs and melted butter. Sprinkle over soup mixture. Bake at 375 degrees for 20 minutes or until top is golden.