1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. water
2 tsp. prepared mustard
1 tsp. Worcestershire
1 c. shredded Cheddar cheese
2 c. (16 oz.) small whole white potatoes, drained and sliced
1 pkg. (10 oz.) frozen peas, cooked and drained
1 can (12 oz.) luncheon meat, cut in 6 slices

In bowl, combine soup, water, mustard, Worcestershire sauce and cheese, add potatoes and peas. Spoon into 1 1/2 quart shallow baking dish (10 x 6 x 2 inches); top with meat. Bake at 400 degrees for 25 minutes or until hot. Makes 6 servings.