Rice, Peas and Eggs

Michelle's family loves this casserole. Michael's mom made this for him when he was growing up.


1  10 oz. pkg. frozen peas
1  10 1/2 oz. can cream of mushroom soup
4  Tbsp. butter or margarine
1  Tbsp. finely chopped onion
2  cups hot, cooked rice
4  hard-cooked eggs


Cook peas as directed on package; drain. Heat butter in a saucepan over low heat. Add onion and cook until golden brown. Stir in soup. Heat thoroughly. Arrange hot rice in serving dish. Layer on peas. Cut the eggs into thick slices and arrange on peas. Pour hot sauce over all. Serves 4-5.

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