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


Butter 1-1/2 quart casserole dish. Place it in 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.