AuthorRetroRuth
From Campbell's Soup, 1958
1 can cream of mushroom soup
½ cup milk
2 tbsp chopped pimento
4 sliced hard-boiled eggs
1 pound asparagusfresh or frozen
2 sliced white bread toasted
1 dash thyme
Ingredients
1 can cream of mushroom soup
½ cup milk
2 tbsp chopped pimento
4 sliced hard-boiled eggs
1 pound asparagusfresh or frozen
2 sliced white bread toasted
1 dash thyme
