Asparagus Casserole - cooking recipe

Ingredients

1 small can English peas
1 can cream of mushroom soup
2 boiled eggs
2 to 3 slices toasted bread
salt and pepper to taste

Preparation

Drain off liquid of peas and asparagus.
Put in casserole dish with diced eggs.
Pour soup with just enough liquid to spread on peas and asparagus.
Top with bread crumbs.
Dot with margarine or grated cheese and cook until brown.