2 cans asparagus spears
2 cans tiny green peas
2 hard boiled eggs (grated)
2 cans mushroom soup
1 1/2 c. grated Velveeta cheese

Drain asparagus and peas thoroughly. Place 1/2 of peas on bottom of casserole dish, then 1/2 of asparagus, eggs, and cheese, then cover with soup. Repeat these layers again, bake at 350 degrees for 30 minutes.