1 can asparagus spears
1 can sm. peas
1 jar diced pimentos
1/2 can evaporated milk
1 sm. onion, chopped
1 lb. milk cheese, grated
2 c. saltine cracker crumbs
1 can condensed mushroom or celery soup
1 stick butter, melted

Drain asparagus and peas. Combine the pimento, onion, soup and milk; mix well. In a greased 1 1/2 quart casserole, put a layer of cracker crumbs and butter, then cheese then asparagus and peas. Pour half of the soup mixture in dish. Repeat layers, saving some of the cheese and crumbs to go on top. Bake at 325 degrees for 45 minutes.