15-ounce) can asparagus (or green beans), drained
(10-3/4 ounce) can mushroom soup
hard-boiled eggs, sliced
chopped roasted peanuts
Butter 1-1/2 quart casserole dish. Place in it a layer of half the vegetables, soup, and egg slices. Sprinkle with half of the peanuts and cheese. Now add another layer and end with cheese on top. Bake at 350 F. until it bubbles. Makes 6 to 8 servings.