- 2 cans green asparagus, drained
- 5 hard-boiled eggs, sliced
- 1 can peas
- 2 cans mushrooms
- 1 can cream of mushroom soup
- 2 Tbsp. slightly melted butter
Grease casserole with butter; layer asparagus, eggs, peas, mushrooms and soup, lemon juice, salt and sugar to top of casserole. Sprinkle with juice of 1/2 lemon each layer. Top with bread crumbs, paprika and melted butter. Bake at 375 degrees F for 15 minutes.
By Robin from Washington, IA