2 pkgs. frozen peas
1 (3 oz.) can mushroom pieces
12 saltine crackers, crushed
3 tbsp. butter, melted
6 hard boiled eggs
Sour cream
2 tsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
2 cans cream of mushroom soup
1/4 c. milk

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 lengthwise; remove yolks. Mash yolks with remaining mushrooms, 2 tablespoons sour cream, onion, salt, pepper and mustard. Fill egg whites with yolk mixture; 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.