Eggs a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup celery, diced
- ¼ cup green bell pepper, diced
- ¼ cup onion, diced
- 1 can condensed cream of celery soup, Shortcut
- ½ cup milk
- 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
- 4 hard boiled eggs, peeled, Shortcut
- 6 stuffed green olives, sliced
- hot buttered toast, for serving
Instructions
- Heat the oil in a large non stick pan, add the celery, bell pepper, and onion. Cook until tender but not browned.
- Stir in the soup, milk, and cheese. Stir until the cheese melts completely.
- Slice 1 egg, reserve 4 nice slices for garnish, chop what is not reserved, and chop the rest of the eggs as well. Add the chopped eggs and olives to the sauce. Heat through.
- Serve over hot buttered toast, and garnish servings with a egg slice, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Hard Boiled Eggs.
Leave a Reply