1 (14 1/2 oz.) can of asparagus spears
1 (16 oz.) can green peas
1 can cream of mushroom soup
1 small can pimento
6 Hard boiled eggs, chopped fine
1 1/2 lb. sharp grated cheddar cheese
1 1/2 c. cheese cracker crumbs
1/4 stick of butter
1 tsp. salt
Dash of pepper

Drain asparagus and peas; save juice. Heat the juice and mushroom soup; add cheese. Layer asparagus and peas with boiled eggs, pimento and cheese mixture with cracker crumbs. Refrigerate over night.

Makes 2 casseroles.

Bake at 350°F for 30 to 40 minutes.