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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 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |