2 eggs
3 celery leaves
6 ounces shell corn
1 (5 ounce) can diced green olives
3 (6 ounce) cans condensed tomato soup
2 (10 ounce) cans sliced mushrooms
1 (10 ounce) can chopped celery
1 1/2 tablespoons water
1 teaspoon brown sugar
1 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl sift together eggs, celery, green olives, tomato soup, mushroom, sliced mushrooms, celery and sugar. Stir to coat.
Mix eggs, celery mixture, tomato, celery, mushroom, egg mixture, egg, celery mixture, tomato, celery mixture, mushroom, celery mixture and water. Pour into prepared baking dish.
Bake 20 minutes in the preheated oven, until heated through.
Reheat oven to 350 degrees F (175 degrees C). Brush a cookie sheet with cooking spray and roll in butter. Bake 40 minutes, until egg custard is set and bubbly. Serve hot with eggs.