Peas and Asparagus Casserole

This is a recipe that when growing up we only had on holidays, later I learned it was so easy to make, that we started having it much more often. I love this recipe and it brings back many fond memories.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 casserole

Ingredients

• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (15 ounce) can peas
• 1 (14 1/2ounce) can asparagus, chopped
• 2  hard-boiled eggs
• 1  tablespoon margarine
• 1  teaspoon paprika

Directions

1. Open both the peas and the asparagus and save half of the juice from each.
2. To juice add butter and soup.
3. Bring to a boil, stir.
4. Put peas and asparagus in dish and cover with soup mixture.
5. Bake at 350 degrees F. until bubbly about 20-25 minutes.
6. slice egg over top and sprinkle with paprika and serve.