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Eggs a la King - Thailand 1 Dollar Meals
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–+ servings

Eggs a la King

Adapted from a recipe in the Casserole Cook Book, page 66.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.