Asparagus Casserole - cooking recipe

Ingredients

1 can asparagus tips
1 small can English peas
1 can cream of mushroom soup
3 boiled eggs
cheese and bread crumbs

Preparation

Drain asparagus. Keep juice.
Chip up asparagus in bottom of dish.
Pour soup over asparagus.
Drain peas.
Keep juice.
Pour peas over the asparagus.
Pour juices together.
Pour half the juice over the mixture.
Add peeled and diced eggs.
Salt and pepper to taste. Add grated cheese.
Melt 3/4 stick oleo.
Break 6 to 7 slices of bread and mix with melted oleo.
Put on top of grated cheese.
Bake 30 minutes at 400\u00b0 or until top is brown.