2 cans green asparagus
5 hard cooked eggs
1 lemon
1 little salt
1 can small green peas
1 1/2 cans whole button or sliced mushrooms
2 cans cream of mushroom soup
2 tbsp. butter, slightly melted

Grease a shallow casserole or pan; layer asparagus crosswise. Cover with sliced, hard-cooked eggs, then a layer of peas. Sprinkle with melted butter, then a layer of mushrooms, a little lemon juice, and 1 can of cream of mushroom soup. Repeat the layer and top with toasted bread crumbs rolled finely, melted butter, and paprika. Cook in moderate oven about 15 minutes.