1 med. onion, sliced
1/2 stick butter
1 can mushroom soup
1 sm. can sliced mushrooms, drained
1/2 c. slivered almonds
1/2 c. water chestnuts, sliced thin
1 tbsp. Worcestershire sauce or 2 tbsp. Durkees
Salt & pepper to taste
2 (17 oz.) cans English peas, drained
2 hard boiled eggs, sliced
Toasted almonds

Saute onions in butter until tender. Combine onion, butter, soup, mushrooms, almonds, water chestnuts, Worcestershire sauce, salt and pepper. Gently fold in peas. Place half this mixture in buttered casserole, top with egg, add remaining pea mixture. Top with remaining sliced egg. Bake at 350 degrees for 15 minutes or until bubbly. If desired, may top with 1/4 pound grated cheese and put back in oven to melt cheese.