1 (17 oz.) can green peas, drained
1 (15 oz.) can asparagus, drained
1 (2 oz.) can sliced mushrooms, drained
2 hard-cooked eggs
1/2 lb. cheese, grated
1 can cream of mushroom soup
Salt to taste

Layer half of peas, asparagus, mushrooms, eggs and cheese in a greased casserole. Repeat layers (saving some cheese for the top). Pour undiluted mushroom soup over the layers and top with cheese. Bake at 350 degrees for 30 minutes.