|2 Cans cream of mushroom soup
3/4 Cup nonfat milk
4 Cups cubed cooked lean meat; ham, frankfurters, or ground beef
4 sliced hard cooked eggs
1/2 Teaspoon basil or thyme
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Tablespoon chopped parsley
Hot corn bread or toast
|1. Heat and stir cream of mushroom soup and milk over low heat.
2. Add meat basil or thyme, salt, pepper, parsley, and eggs.
3. Heat to internal temperature of 165 degree F.
4. Serve over corn bread or toast. Serves 8.