1 cup celery, chopped
1 green pepper, chopped
1 (4 oz.) jar pimentos
2 (8 oz. ea.) cans whole button mushrooms (do not drain)
2 (10 oz. ea.) cans cream of mushroom soup
1/2 (2 lb.) block Velveeta cheese
4 hard cooked eggs, chopped

Place soup and liquid from mushrooms in a double boiler. Heat slowly. Add remaining ingredients and continue heating until celery is cooked.

Serve over crisp noodles or rice.

Submitted by: Judy Brannock