1 c. chopped celery
1/4 c. chopped green pepper
1/4 c. finely chopped onion
1 can condensed cream of celery soup
1/2 c. milk
1 c. diced process American cheese
4 hard cooked eggs, chopped
6 stuffed green olives, sliced

Cook vegetables in 2 tablespoons hot fat until tender. Add soup, milk and cheese. Heat and stir until cheese melts. Add eggs and olives; heat through and spoon over toast. Makes 4 servings.