Mini Croissant Brunch Sandwiches

2 tbs butter or margarine

1/4 cup green or red pepper cut in 2-inch strips

2 tbs chopped green onion

One 10-3/4 oz can condensed broccoli soup

1/2 cup milk

4 hard-cooked eggs, sliced

6 thin slices smoked turkey (6 oz)

6 mini-croissants, warmed and split

In 2-quart saucepan over medium heat, in hot butter, cook pepper and onion until tender crisp. Stir in soup. Gradually stir in milk. Heat through. Fold in eggs. To serve, arrange a slice of turkey on each croissant. Spoon about 1/2 cup egg mixture over turkey.

Makes about 3 cups or 6 servings.

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Cajun Country -- New Iberia, Louisiana