2 (12 oz.) cans green asparagus spears
2 (12 oz.) pkgs. frozen peas, uncooked
2 (8 oz.) cans mushrooms or 2 c. fresh sauteed
3 hard cooked eggs, sliced thin
2 cans mushroom soup
1 tbsp. lemon juice
1 tsp. sugar
1 c. Pepperidge Farm dressing, crushed

Grease a 9"x12" dish. Layer asparagus then peas, mushrooms and egg slices. Combine soup, lemon juice and sugar; pour over all. Top with crushed crumbs. Bake at 350 degrees for 40 minutes. Can be made ahead. Can be frozen baked. Allow time for frozen. Serves 12.