1 can of viandada cut into small squares
6 hard-boiled eggs, diced
2 tablespoons of chopped bell pepper
2 tablespoons of chopped onion
2 cloves of garlic, minced
1 can of mushroom cream soup
1 cup of chicken broth
salt and pepper to taste
1 1/2 cups of toasted breadcrumbs
1 can of viandada cut into small squares
6 hard-boiled eggs, diced
2 tablespoons of chopped bell pepper
2 tablespoons of chopped onion
2 cloves of garlic, minced
1 can of mushroom cream soup
1 cup of chicken broth
salt and pepper to taste
1 1/2 cups of toasted breadcrumbs
Mix the viandada, bell pepper, onion, eggs, soup, broth, salt, and pepper
Place it in a baking dish and cover with breadcrumbs
Preheat oven to 150°F and bake for 1 hour or until golden brown
Serve 4-6 portions.
