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Creamed Eggs Supreme |
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Serves: 6 Print this Recipe1/2 green bell pepper minced 2 tablespoons onions minced 2 tablespoons butter or margarine 1/4 pound mushrooms sliced 1 tablespoon flour 1 10 1/2-ounce can cream of mushroom soup condensed 1 cup milk 2 tablespoons pimiento sliced 1 teaspoon worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon hot pepper sauce 1/8 teaspoon black pepper 8 eggs hard-cooked, quartered 1 5-ounce can chow mein noodles Parsley sprigs Paprika Preheat oven to 350°. In a medium saucepan over medium-high heat, sauté green pepper and onion in butter or margarine for 2 minutes. Add mushrooms and sauté for 2 minutes or until vegetables are barely tender. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. In a small bowl, combine soup and milk. Add to saucepan. Stirring over medium heat, bring to a boil and boil until thickened. Add pimiento, Worcestershire sauce, salt, hot pepper sauce and pepper. Gently fold in eggs and heat through (do not boil). Meanwhile, place noodles in an 8 x 8 x 2 -inch baking dish or a pie plate. Bake for 3 to 5 minutes or until heated and crisp. To serve, place noodles on a warm serving platter. Top with egg mixture. Garnish with parsley and paprika. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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