21.5 ounce cream of mushroom soup undiluted canned
16 ounce vegetables mixed frozen thawed
6 hard-cooked eggs sliced
2 cups milk
8 servings salt and pepper to taste
8 slices bread white toasted
Equipment
sauce pan
Directions
In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.
