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Ingredients
1 (8 oz) Can sliced mushrooms, drained
1/2 Cup butter
12 Hard-cooked eggs, chopped fine
1 Can mushroom soup, undiluted
1/2 Cup milk
2 Tablespoons Worcestershire sauce
1/3 Cup lemon juice
2 Packages dried beef, chopped fine
Salt & pepper to taste
Tabasco to taste
Instructions
Saut� mushrooms in butter. Add remaining ingredients; blend well and heat. If mixture is too thin, thicken with a paste of 2 tablespoons flour and 1/4 cup milk. This recipe is best served over toast points or English muffins.