Peas And Asparagus Casserole - cooking recipe

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
1 (15 ounce) can peas
1 (14 1/2 ounce) can asparagus, chopped
2 hard-boiled eggs
1 tablespoon margarine
1 teaspoon paprika

Preparation

Open both the peas and the asparagus and save half of the juice from each.
To juice add butter and soup.
Bring to a boil, stir.
Put peas and asparagus in dish and cover with soup mixture.
Bake at 350 degrees F. until bubbly about 20-25 minutes.
slice egg over top and sprinkle with paprika and serve.