- 1 15-ounce) can asparagus (or green beans), drained
- 1 (10-3/4 ounce) can mushroom soup
- 4 hard-boiled eggs, sliced
- 1 cup chopped roasted peanuts
- 1 cup grated cheese
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.