1/2 c. flour
1/2 c. butter
1 can cream of mushroom soup
4 c. milk
1 lg. jar Hormel dried beef
18 eggs, room temp. 1/2 hour, cracked
1 regular can Carnation milk

In saucepan combine flour and butter to make a roux. Add soup and milk and cook until thickened, over low-medium heat. Add beef, after snipping into small pieces. Cook well and set aside. Place room temperature eggs into bowl and add Carnation milk. Beat to mix ingredients, but do not overbeat! In skillet scramble until moist. Do not over cook. Pour eggs into 9"x13" glass buttered dish. Cool well and pour sauce over eggs and cover until ready to use. Bake 30 minutes at 350 degrees. May be made one day ahead of time, if so, bake 1 hour at 350 degrees. Serves 15.