2 c. dried, cooked ham
2 cans mushroom soup
1 c. cheddar cheese, grated
6 boiled eggs, sliced
8 tbsp. milk
1 tbsp. German style mustard

Put mushroom soup in double boiler. Add the ham and thin with 1/4 cup milk. Add mustard and cheese. Add eggs and mix well, cooking until heated through. Good served on toast or biscuits. 6 servings.