1 tablespoon vegetable oil
1 tablespoon butter
1 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion
1 can (10 1/2 ounces) condensed cream of celery soup
1/2 cup milk
1 cup shredded mild Cheddar or American cheese
4 hard cooked eggs, chopped
6 pimento-stuffed olives, sliced
In a large skillet over low heat, melt butter with vegetable oil; add chopped celery,
green pepper, and onion. Sauté vegetables until tender; add soup, milk, and cheese
and heat until cheese is melted. Add hard cooked eggs and olives; heat through.
Spoon creamed egg mixture over toast.