Easter Peas Casserole
|Frozen peas||20 Ounce|
|Canned mushroom||3 Ounce|
|Hard boiled eggs||6|
|Sour cream||2 Tablespoon|
|Minced onion||2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Cream of mushroom soup||2 Can (20 oz)|
|Milk||1⁄4 Cup (4 tbs)|
Cook peas according to package directions; drain.
Drain and chop mushrooms.
Mix cracker crumbs and butter.
Place peas in 11 x 8 x 2-inch baking dish; sprinkle with half the mushrooms.
Halve eggs length- wise; remove yolks.
Mash yolks with remaining mushrooms, 2 tablespoons sour cream, onion, salt, pepper and mustard.
Fill egg whites with yolk mix- ture; arrange eggs on peas.
Blend soup, milk and 1/3 cup sour cream in saucepan; bring to a boil, stirring occasionally.
Pour over eggs; sprinkle with buttered cracker crumbs.
Bake at 350 degrees for 20 minutes.