4 med. potatoes
1 med. onion, diced
2 tbsp. butter
1/2 c. carrots, diced and cooked
1 c. sweet peas
1 can cream of celery soup
4 hard-cooked eggs, sliced
Salt and pepper
Paprika
2 c. shredded process cheese

Pare and slice potatoes 1/8 inch thick. Cook in boiling water for 5 minutes, drain and set aside. Saute onion in butter until glossy. Stir in cream of celery soup and heat thoroughly.

In buttered 2 1/2 quart dish, layer half of potatoes, carrots, peas and eggs. Sprinkle salt, paprika and pepper. Spread half of soup mixture over ingredients. Sprinkle half of cheese over mixture. Repeat layers with the rest of ingredients except remaining cheese. Bake uncovered at 350 degrees for 45 minutes. Add remaining cheese and cook until cheese is melted. Garnish with parsley. 6 servings.