Ham and Mushroom Casserole


  • 2 TBSP butter
  • 1 cup sliced fresh mushrooms
  • 2 - 10.75 oz. cans Campbell's cream of mushroom soup
  • 3/4 cup milk
  • 1 1/2 cups cooked ham (cubed)
  • 6 hard boiled eggs (sliced or quartered)
  • toast or Chinese noodles


Sautee the mushrooms in the 2 TBSP butter for 5 minutes.

In a saucepan, heat mushroom soup and milk together. When it is hot, add and stir in the sauteed mushrooms, and cubed ham. Cook for a few minutes until entire mixture is hot.

Add the sliced hard boiled eggs last. Serve over toast or Chinese noodles.

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