1 raw stalk (1/2 c.) scallions
1 head lettuce
10 oz. pkg. uncooked peas
2 ribs raw celery
2 c. mayonnaise
Parmesan cheese
1 - 2 tbsp. sugar
2 pkg. bacon
4 hard boiled eggs
Seasoning salt and pepper
1/4 tsp. garlic salt
Tomato wedges
Shredded Swiss cheese (enough to sprinkle on top of casserole)

Place shredded lettuce on bottom of 4 quart casserole, then peas. Cut up celery and scallions. Mix mayonnaise, sugar and cheese; set this overnight. Next day, cook bacon until crisp; crumble while warm and add to above mixture. Mix all together if desired or leave it layered. Add tomato wedge and shredded Swiss cheese on top.