1 can asparagus, drained
1 can English peas, drained
2 boiled eggs
1 can cream of mushroom soup
1/2 c. milk
1 c. Cheddar cheese, grated

Lay drained asparagus in casserole dish. Chop eggs on top of asparagus, grated cheese on top of eggs. Pour drained peas over cheese. Dot with butter. Mix soup and milk, pour over casserole. Top with crumbled crackers. Cook on 350 F. until brown and bubbly.