You can also serve this colorful dish over fluffy rice or baked potato
1/2 lb sharp Cheddar cheese, cut into cubes
2 c. Thick White Sauce
6 hard-cooked eggs, sliced
1 (6oz) can whole mushrooms and liquid
2 tblsp. sliced pimiento
1 (5 1/2 oz.) can chow mein noodles
Add cheese to white sauce and heat in double bolier over boiling water until cheese is melted. Add eggs, undrained mushrooms, pimiento and green pepper. Heat. Serve ov er crisp noodles. Makes about six servings.
Thick White Sauce: For a thick sauce use 1/4 cup butter and 1/4 c. flour to 1 c. milk. Double this amount to make 2 cups thick sauce.
Note: Double this recipe to serve a crowd.