Creamed Ham, Eggs and Mushrooms

This could work at a casual brunch.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

 

Creamed Ham, Eggs and Mushrooms

Combine two cans (10-1/2 oz. each) cream of mushroom soup and 3/4 c. milk; stir until blended. Add 1-1/2 cups cubed cooked ham and simmer about 5 minutes. Add one cup lightly browned sliced mushrooms and 6 quartered hard-cooked eggs; stir lightly taking care not to break the eggs. Serve in toast cups, over thin slices of toast, or in patty shells. Makes 6 servings.

Toast Cups: Cut crusts from slices. Brush both sides with melted butter. Press in muffin pans. Toast in hot oven, 400 degrees about 10 minutes.



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