Peas And Asparagus Casserole - cooking recipe

Ingredients

1 (10 1/2 oz.) can asparagus tips
1 (15 oz.) can small peas
2 boiled eggs
1 (10 3/4 oz.) can cream of mushroom soup

Preparation

Drain asparagus and peas.
In a 1 1/2 or 2-quart casserole, layer the asparagus, pepper and peas on asparagus.
Spread sliced, boiled eggs on peas.
Salt and pepper.
Then spread undiluted cream of mushroom soup on top.
Cook in 350\u00b0 oven, uncovered, about 1 hour.