1 lb. sliced carrots, cooked and drained
1 can asparagus spears
3 boiled eggs, sliced
1/3 c. butter
1 can English peas
1 can water chestnuts (drained and sliced)
1 can cream of mushroom soup
1 c. grated cheese
Cracker crumbs
1/2 tsp. black pepper

Layer carrots, asparagus and peas in a large casserole dish. Place water chestnuts, sliced eggs over vegetables. Dot with butter.

Mix soup and 3/4 of cheese and spread over vegetable layers. Heat at 350 degrees until bubbly, about 30 minutes. Sprinkle with crumbs and remainder of cheese. Good company dish. Can be made ahead.