Creamed Ham, Eggs and Mushrooms

This could work at a casual brunch.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Creamed Ham, Eggs and Mushrooms

Combine two cans (10-1/2 oz. each) cream of mushroom soup and 3/4 c. milk; stir until blended. Add 1-1/2 cups cubed cooked ham and simmer about 5 minutes. Add one cup lightly browned sliced mushrooms and 6 quartered hard-cooked eggs; stir lightly taking care not to break the eggs. Serve in toast cups, over thin slices of toast, or in patty shells. Makes 6 servings.

Toast Cups: Cut crusts from slices. Brush both sides with melted butter. Press in muffin pans. Toast in hot oven, 400 degrees about 10 minutes.


  1. Cynthia

    My mom used to make this when we were kids. We HATED it. It’s really awful!

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