2 cans cream of mushroom soup
1/2 c. milk
2 (7 oz.) cans drained and flakes
4 hard cooked eggs, sliced
2 c. cooked peas
Shredded cheddar cheese

Blend soup and milk in tune, eggs, and peas. Bake at 400 degrees for 3 minutes or until hot. Stir, top with cheese. Bake until cheese melts. Makes 8 cups.