12 stuffed eggs
2 cans English peas
1 can asparagus
1 can boiled onions
1 can Chinese noodles
1 can mushrooms
Grated cheese
1 can golden mushroom soup

Place stuffed eggs in bottom of casserole. Drain vegetables. Add peas, asparagus, onions, mushrooms and layer of grated cheese. Dilute soup with 1/2 can vegetable liquid. Pour over vegetables. Place noodles on top. Bake 35 to 40 minutes at 350 degrees.