Dilled Creamed Eggs

Name: Dilled Creamed Eggs
Ingredients: 1 (10 1/2 oz.) can condensed cream of mushroom soup; 1 (10 1/2 oz.) can condensed cream of chicken soup; 1 c. milk; 1 Tbsp. cornstarch; 2 Tbsp. cold water; 1 (3 oz.) can sliced mushrooms, drained; 6 hard-cooked eggs, sliced; 1/4 tsp. dill weed; 1/4 c. Sauterne

9 ingredients

10 steps

Ingredients

1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. milk
1 Tbsp. cornstarch
2 Tbsp. cold water
1 (3 oz.) can sliced mushrooms, drained
6 hard-cooked eggs, sliced
1/4 tsp. dill weed
1/4 c. Sauterne

Directions

1

Blend mushroom soup, chicken soup and milk in saucepan. Combine cornstarch and water.
2

Add to soup mixture.
3

Bring to boiling and cook 3 minutes, stirring constantly.
4

Stir in mushrooms, eggs and dill weed.
5

Heat through.
6

Just before serving, stir in Sauterne.
7

Heat, but do not boil.
8

Serve over toasted English muffins.
9

Garnish with parsley.
10

Makes 6 servings.