12 hard-cooked eggs, coarsely chopped
1 can cream of mushroom soup
1 (3 oz.) can sliced and drained mushrooms
1 (2 oz.) jar diced pimento, drained
1 (8 oz.) can diced water chestnuts, drained
1 c. (4 oz.) shredded sharp Cheddar cheese
2/3 c. milk
1/4 c. dry sherry (optional)
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
dash of hot sauce
1 1/2 c. herb seasoned stuffing
1/4 c. chopped almonds, toasted
Combine first 12 ingredients. Spoon into 9 x 13-inch greased
baking dish. Sprinkle stuffing mix and almonds over egg mixture.
Bake at 325 degrees for 20 to 25 minutes or until bubbly. Yields 8
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