Bruncheon Eggs Recipe

• 18 x hard-cooked Large eggs peeled, minced
• 1 can condensed cream of mushroom soup - (10 3/4 ounce)
• 1 can sliced water chestnuts - (8 ounce) liquid removed
• 1 c. shredded Cheddar cheese
• 2/3 c. 2% lowfat milk
• 1 can sliced mushrooms - (4 ounce) liquid removed
• 1 jar diced pimientos - (2 ounce) liquid removed
• 1/4 c. sherry
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1/8 tsp warm pepper sauce
• 1 1/2 c. stuffing mix
• 1/4 c. minced toasted almonds

1. Preheat oven to 325 degrees.
2. Lightly grease a 13- by 9- by 2-inch baking dish.
3. In a large bowl combine minced Large eggs, soup.
4. water chestnuts, cheese, lowfat milk, mushrooms, pimientos, sherry, Worcestershire sauce, salt, pepper and warm pepper sauce.
5. Mix well and transfer to prepared dish.
6. Sprinkle with stuffing mix and almonds.
7. Bake for 20 min or possibly till warm and bubbly.
8. Serve hot.
9. This recipe yields 12 servings.
10. Description: "Make the hard-cooked Large eggs ahead of time and this dish will come together in min.
11. A big casserole fit for a crowd.
12. (Also a great way to use up all those Easter Large eggs the kid's colored!)"

eggs, condensed cream, water, cheddar cheese, milk, mushrooms, pimientos, sherry, worcestershire sauce, salt, black pepper, pepper sauce, stuffing mix, almonds

Taken from cookeatshare.com/recipes/bruncheon-eggs-94154 (may not work)