#250 - Ham and Mushroom Casserole

(by Shirley McNevich)

2 TBSP butter
1 cup sliced fresh mushrooms
2 - 10.75oz. 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's hot, add and stir in the sauteed mushrooms, 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.