Creamed Eggs Supreme


Serves: 6
Total Calories: 267

Ingredients

1/2 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

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 267
Calories from Fat: 138

This Creamed Eggs Supreme recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.


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