1 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (3 ounce) can crushed pineapple, drained
2 eggs, beaten
1 cup chopped onion
1/2 cup chopped celery
1 egg, beaten
1 teaspoon dried thyme
1 teaspoon dried rosemary
In a medium saucepan, mix milk, cream of mushroom soup, pineapple, and eggs. Bring to a boil.
Pour into a 1 quart casserole dish.
Combine onions, celery, egg, thyme, and rosemary in a medium bowl.
Cover the casserole, and refrigerate overnight. Serve chilled.