1 lg. can asparagus pieces, drained
2 oz. pimientos, diced
2 cans chopped mushrooms
4 hard boiled eggs, sliced
2/3 c. slivered almonds
1 c. sharp cheddar cheese
1 c. bread crumbs
1 c. milk
2 tbsp. butter
Salt and pepper
1 tbsp. flour

For cream sauce, combine milk, butter, salt, pepper and flour; cook until it thickens, then add cheese and 1/2 cup of the bread crumbs. Pour sauce over first five ingredients which have been layered in a casserole dish. Sprinkle with remaining 1/2 cup bread crumbs, dot with butter and remaining 1/3 cup almonds. Bake at 350 degrees for 25 to 35 minutes.