13 eggs
4 cups milk
3/4 cup vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
2 teaspoons lemon juice
2 teaspoons chopped fresh ginger root chile
1 dash garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil leaves
1 (8 ounce) container sour cream
1 (10 ounce) package frozen mixed vegetables
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 large baking sheets.
Place eggs in a small bowl, pour warm milk over them and whisk gently into thick creamer.
In a medium bowl, combine chicken soup, lemon juice, ginger, chiles, garlic powder, oregano, basil, sour cream, vegetables and prepared horseradish mixture.
Spread mixture in pan or in 9 inch square baking dish. Brush top/bottom with margarine or butter. Bake in preheated oven for 35 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking overnight.
Cool on racks. Serve warm or cold.