Sunday Egg Casserole
If you're sitting there thinking you had a good breakfast casserole recipe, well then you're like everyone else. Don't hesitate to surprise your family with Sunday Egg Casserole. It's everything you want for breakfast all in one bite.
Cooking MethodCasserole
Ingredients
- 2 tablespoons butter or margarine
- 4 tablespoons dry sherry, divided
- 1 pound fresh mushrooms, sliced
- 1 can (10.75-ounces) condensed cream of chicken soup, undiluted
- 8 ounces sour cream
- 2 tablespoons all-purpose flour
- 1/2 tablespoon salt
- 1 tablespoon onion, chopped
- 2 jar chopped pimiento, drained
- 10 ounces package of frozen green peas, thawed and drained
- 14 hard-cooked eggs, cut lengthwise into 4 wedges
- 1 can (8-ounces) sliced water chestnuts, drained
- 1 cup fresh bread crumbs {2 slices bread}
- 1 tablespoon butter or margarine, melted
Instructions
- Preheat oven to 375 degrees F.
- 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 F for 20 minutes or until top is golden.
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