2 tbsp. butter
1 tbsp. all-purpose flour
1 (10 3/4 oz.) can cream of mushroom soup
1/4 tsp. prepared mustard
1 (14 1/2 oz.) can asparagus
1 (17 oz.) can green peas
4 hard-cooked eggs, sliced
1 c. chopped cooked ham
1/2 c. buttered bread crumbs
1/4 c. shredded cheese

Blend butter and flour in saucepan. Add mushroom soup and cook until thick. Stir in mustard. Combine asparagus, peas, eggs and ham in 2-quart greased casserole dish. Pour mushroom sauce over all. Mix bread crumbs with cheese. Spread over top of casserole.

Bake at 300°F for 30 minutes or until casserole is brown and bubbly.

Makes 4 to 6 servings.