Creamed Eggs

Serves: 12
Total Calories: 21


2 cans cream of mushroom soup
1 cup thin white sauce
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
1 cup milk


Sauté 3 tablespoons chopped onions and 1 chopped green pepper in 2 tablespoons butter until tender. Add 8 ounces drained, sliced mushrooms. Mix the above ingredients and season with 1 teaspoon Worcestershire sauce, 1/4 teaspoon Tabasco sauce, salt and pepper to taste.

Cut 12 hard cooked eggs in quarters and carefully fold into the above mixture.

This is better to mix the day before so that the flavors blend. It may be heated in a double boiler or in an oven proof casserole at 350°.

Serve on toast points, rice, or Chinese noodles.

Nutritional Facts:

Serves: 12
Total Calories: 21
Calories from Fat: 12

This Creamed Eggs recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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