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Sunday Egg Casserole

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
8 oz sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon finely chopped onion
2 oz. jar chopped pimiento, drained
10 oz. pkg. frozen green peas, thawed and drained
14 hard-cooked eggs, cut lengthwise into 4 wedges
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.


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