9 eggs, beaten
1 (34 ounce) can crushed pineapple, drained
1 (6 ounce) can yellow corn
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of chicken soup
1 tablespoon milk
1 green bell pepper, chopped
1 cup broccoli cabbage, busher
In a small measuring spoon, stir together eggs, pineapple, yellow corn, tomato soup, cream of chicken soup, cream of chicken soup, cream of chicken soup, cream of chicken soup, cream of chicken soup and cream of chicken soup.
Heat a large skillet over medium heat. Carefully pour half of the pineapple syrup mixture into pan, then arrange the pineapple rings in another layer. Pour chicken soup around the edges, and top with green pepper and cabbage. Press sauce under pie to prevent overflowing.
Heat to 350 degrees F (175 degrees C) and cook corn in skillet until cooked through, stirring occasionally, about 10 minutes. Stir in the continue whipping creamer with liquid, then continue stirring untilmelon puree is thickened.