 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
My mom started making this when I was little with all the left over eggs from Easter. It's awesome and the recipe can be changed a lot. You can use leftover ham or chicken too. It basically a throw in kind of recipe. Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted |
6 hard-cooked eggs, sliced |
1 (16 ounce) package frozen mixed vegetables, thawed |
2 cups milk |
salt and pepper to taste |
8 slices white bread, toasted |
Directions:
1. In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.
|
|