Creole Peas - cooking recipe

Ingredients

1 large can tiny English peas (LeSueur)
4 large onions
1 lb. bacon, cooked and crumbled (save drippings)
4 bell peppers
6 hard-boiled eggs
2 cans tomato soup
1 bunch celery
1 can cream of mushroom soup
1/2 tsp. Tabasco sauce
salt and pepper to taste
buttered bread crumbs to cover

Preparation

Chop vegetables; saute in bacon drippings until tender.
Add peas, tomato soup, bacon pieces and seasoning.
Layer peas, mushroom soup and egg slices.
Makes 2 layers.
Cover with bread crumbs.
Mushroom soup melts when heated.
Heat at 300\u00b0 to 325\u00b0 until bubbly.
Yields 20 servings.