1 lg. can asparagus tips
1 can lima beans
1 sm. jar chopped pimentos
1 can cream of mushroom soup
Salt and pepper to taste
1 can green peas
1 can Niblet corn
1 c. shredded cheddar cheese
1 can French fried onions

Drain asparagus, peas, lima beans, corn, and pimentos. Layer each one in a casserole dish evenly, and dot with butter. Then add salt and pepper, top with cheese, then pour soup on top, sprinkle with paprika, and place onions on top. Cover with foil and bake for 20 minutes at 350 degrees or until onions are lightly brown.