1/4 c. butter
1/4 c. all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1 can tomato soup
1/2 soup can milk
2 c. shredded cheddar cheese
2 hard boiled eggs, diced
1/2 c. sliced mushrooms
Rice for 4-6

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