Recipe by RUTHANN71
"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."
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2 (10.75 ounce) cans
condensed cream of mushroom soup, undiluted
hard-cooked eggs, sliced
1 (16 ounce) package
frozen mixed vegetables, thawed
salt and pepper to taste
white bread, toasted
Made it, tasted it, threw it away. Horrible consistency, nasty flavor.
Very good recipe BUT --- cut the recipe in half until you're sure that you like it. I added bacon bits to add a little flavor. You might need to add something else to engage your taste buds.
My Mom and Gma make this every Christmas morning and call them "Winter Eggs". They mix about a 1/2 a teaspoon cornstarch w/ water, and then wisk that mixture into the soup/milk mixture to make the consistency better. They also add a splash of Sherry cooking wine. They don't add anything but the sliced hard-boiled eggs to the soup mixture... my family could never get enough!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggs over Toast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
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