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1 can cream of mushroom soup
2 cans (4-oz.) mushrooms, sliced
1/2 pound of old english cheese, cubed
1 can (5-oz.)water chestnuts, sliced
1/4 cup of chopped pimiento
1/4 cup thinly sliced green pepper
8 hard cooked eggs, coarsely chopped
chinese noodles
1. In large saucepan blend mushroom soup and juice from one can of mushrooms. Drain remaining mushrooms and discard juice.
2. Add mushrooms and all remaining ingredients except eggs. Cook over low heat, stirring constantly until cheese melts.
3. Gently stir in chopped eggs.
4. Serve piping hot over Chinese noodles.
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