1 can English peas, drained
1 can cut green asparagus, drained
1 can cream of chicken soup or white sauce with bouillon cube
1/2 c. milk
1 sm. can pimento
2 hard boiled eggs
3/4 c. grated Cheddar cheese
Crushed cracker crumbs

Combine soup, milk and grated cheese in saucepan and heat slowly over medium heat until cheese is melted and all is blended. In shallow baking dish, alternate layers of drained peas and asparagus, chopped eggs, diced pimento and the soup mixture. Salt to taste. Top with cracker crumbs. Bake in moderate oven 375 degrees for 20-30 minutes.