Make the hard-cooked eggs ahead of time and this dish will come together in minutes. A big casserole fit for a crowd. (Also a great way to use up all those Easter eggs the kid's colored!)

Bruncheon Eggs

18 hard-cooked eggs, peeled and chopped

1 (10.75-ounce) can condensed cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 cup shredded cheddar cheese
2/3 cup milk
1 (4-ounce) can sliced mushrooms, drained
1 (2-ounce) jar diced pimientos, drained
1/4 cup sherry
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
1 1/2 cups stuffing mix
1/4 cup chopped toasted almonds

1. Preheat oven to 325°F (160°C). Lightly grease a 13 x 9 x 2-inch baking dish.
2. In a large bowl combine chopped eggs, soup. water chestnuts, cheese, milk, mushrooms, pimientos, sherry, Worcestershire sauce, salt, pepper and hot pepper sauce. Mix well and transfer to prepared dish. Sprinkle with stuffing mix and almonds.
3. Bake for 20 minutes or until hot and bubbly. Serve warm.

Makes 12 servings.