2 cans Le Seur English peas, drained (reserve 4 tbsp. liquid)
1 can cream of mushroom soup
2 hard boiled eggs
4 slices bacon, crisply fried

Place 1 can of peas in bottom of casserole with 2 tablespoons liquid. Dice one egg over peas, sprinkle with half of bacon. Spread 1/2 cream of mushroom soup over this. Repeat layers. Cook at 350 degrees for 20 to 30 minutes or until bubbling.