Recipe: Welsh Rabbit and Eggs Deluxe (both using tomato soup and hard boiled eggs)

WELSH RABBIT

1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1 (10 3/4 oz.) can condensed cream of tomato soup
1/2 soup can milk
2 cup shredded cheddar cheese
2 hard boiled eggs, diced
1/2 cup sliced mushrooms
Hot cooked rice (for 4-6 servings)

Melt butter in skillet over low heat. Blend in flour and seasonings, stirring until mixture is smooth and bubbly. Add undiluted soup and milk gradually, mixing well. Stir in cheese, eggs, and mushrooms. When cheese is melted, it is ready to serve over rice.

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EGGS DELUXE

"This is an excellent brunch or luncheon dish served with spinach salad and hot rolls!"

1/2 lb. butter
6 rounded tbsp. flour
4 cups milk
1 lb. Velveeta cheese, cut up
1 (10 3/4 oz.) can condensed tomato soup
1 (10 3/4 oz.) can condensed mushroom soup
1 (8 oz.) can mushrooms, drained
2 tbsp. chopped green pepper
2 tbsp. chopped pimento
2 tbsp. chopped celery
1/2 tsp. onion juice
16 hard-cooked eggs (peeled)
2 large. cans Chinese noodles

Make a white sauce of butter, flour and milk; cook until smooth and thickened. Add cheese; simmer until cheese is melted. Add undiluted soups, mushrooms. Pepper, pimento, celery and onion juice. Add eggs last. Serve over Chinese noodles.

Makes 16 servings

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Hi Donna,

I hope someone will have the exact recipe you're looking for. In the meantime, I found these but they weren't sourced or dated. I think the first recipe fits your description better (maybe without the mushrooms). The second recipe uses whole hard boiled eggs.

Happy Cooking!

Betsy