6 eggs, hard cooked
1/4 c. butter
1/4 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tbsp. minced parsley
2 c. hot, cooked peas, green beans or broccoli
1 (11 oz.) can condensed cream of mushroom soup
1/2 tsp. salt
1/2 c. milk or water
1 c. grated cheese (1/4 lb.)

1. Cut eggs in half lengthwise. Remove yolks.

2. Cream butter and yolks with 1/4 teaspoon salt and other seasonings.

3. Fill each egg white with creamed mixture; place in shallow buttered casserole.

4. Arrange vegetables around eggs.

5. Combine mushroom soup, 1/2 teaspoon salt and heat and pour over eggs and vegetables with 1/2 cup liquid.

6. Sprinkle with cheese. Heat in a moderately hot oven (350 degrees) for 10 to 15 minutes or until cheese is melted.