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250 - Ham and Mushroom Casserole




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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250 - Ham and Mushroom Casserole

(by Shirley McNevich)

2 TBSP butter
1 cup sliced fresh mushrooms
2 - 10.75oz. cans Campbell's cream of mushroom soup
3/4 cup milk
1 1/2 cups cooked ham (cubed)
6 hard boiled eggs (sliced or quartered)
toast or Chinese noodles

Sautee the mushrooms in the 2 TBSP butter for 5 minutes. In a saucepan, heat mushroom soup and milk together--when it's hot, add and stir in the sautéed mushrooms, cubed ham--cook for a few minutes until entire mixture is hot. Add the sliced hard boiled eggs last. Serve over toast or Chinese noodles.

 

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