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. Worcestershire sauce
Salt and pepper to taste
2 (17 oz.) cans English peas, drained
2 hard cooked eggs, sliced

Saute onion in butter. Combine onion, butter, soup and mushrooms, almonds, chestnuts, sauce and salt and pepper. Gently fold in peas. Place half of mixture in buttered casserole. Top with 1 sliced egg. Add remaining pea mixture and top with remaining egg. Bake at 350 degrees for 15 minutes. 8 servings.