Serves: 6
Total Calories: 1,603.383
Preheat oven to 350°. In a medium saucepan over medium-high heat, sauté green pepper and onion in butter or margarine for 2 minutes. Add mushrooms and sauté for 2 minutes or until vegetables are barely tender.
Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. In a small bowl, combine soup and milk. Add to saucepan. Stirring over medium heat, bring to a boil and boil until thickened. Add pimiento, Worcestershire sauce, salt, hot pepper sauce and pepper.
Gently fold in eggs and heat through (do not boil).
Meanwhile, place noodles in an 8 x 8 x 2 -inch baking dish or a pie plate. Bake for 3 to 5 minutes or until heated and crisp.
To serve, place noodles on a warm serving platter. Top with egg mixture. Garnish with parsley and paprika.
This Creamed Eggs Supreme recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
