|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Green pepper||1 Medium, chopped|
|Frozen green peas||10 Ounce, thawed (1 Package)|
|Canned tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Hard cooked eggs||3 , chopped|
|Buttered cracker crumbs||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Fry bacon until crisp; remove from pan, and drain on paper towels.
Add butter to bacon drippings; saute onion, garlic, celery, and green pepper in butter mixture.
Stir in peas and soup.
Layer half of vegetable mixture, eggs, and bacon in a 1 1/2-quart casserole.
Season with salt and pepper.
Top with cracker crumbs.
Bake at 350° for 30 minutes.