Peas and Asparagus Casserole

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

Directions

1. 1

   Open both the peas and the asparagus and save half of the juice from each.

2. 2

   To juice add butter and soup.

3. 3

   Bring to a boil, stir.

4. 4

   Put peas and asparagus in dish and cover with soup mixture.

5. 5

   Bake at 350 degrees F. until bubbly about 20-25 minutes.

6. 6

   slice egg over top and sprinkle with paprika and serve.