1 can asparagus, drained
1 c. English peas, drained
4 hard boiled eggs, sliced
1 can cream of mushroom soup
1 sm. jar pimento, chopped
1 c. grated cheddar cheese

Layer asparagus, peas, eggs, and pimento in a casserole dish. Thin soup with a small amount of milk and pour on top. Sprinkle cheddar cheese on top and heat at 350 degrees until cheese is melted.