LuAnn's Family Favorites Recipes

Mother's Woodchuck
(Creamed Eggs over Chow Mein Noodles)

My mother served this delicious version of creamed eggs over either cooked rice, or more often, chow mein noodles. (The crunchy, small twig-like-in-appearance noodles, I imagine, were how Woodchuck got its unusual name). This was a favorite supper dish of my childhood: pure comfort! It is still loved and requested by my own children some 60 years later. (Of course, now that I generally cook without dairy or eggs, it has become a rare treat).

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  • 6 tablespoons butter or margarine
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 8 ounces processed cheese food (“Velveeta”), sliced or cut in approximately 1-inch cubes
  • 1 (4 ounce) can mushrooms (sliced or stems and pieces), undrained
  • 2 tablespoons chopped pimientos
  • 6 hard-cooked eggs, peeled and sliced
  • Chow mein noodles OR cooked rice


  1. If serving Woodchuck over rice; begin cooking rice, following package directions.
  2. In a medium saucepan, melt butter or margarine over medium heat, then stir in the flour until smooth.
  3. Vigorously whisk in the milk until no lumps remain; cook until the mixture bubbles and thickens, stirring constantly.
  4. Reduce the heat to medium low, then add the cheese and continue cooking until the cheese melts, continuing to stir frequently to prevent sticking.
  5. Gently stir in the undrained mushrooms, pimientos and sliced hard-cooked eggs; continue cooking just until heated throughout.
  6. Serve hot over hot cooked rice or chow mein noodles.
  7. Cover and refrigerate any leftover sauce.


Vintage, beloved family recipe written and shared by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume set of family-approved plant-based recipes.

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