1 can asparagus
1 sm. can English peas
4 hard cooked eggs, sliced
1 can cream of mushroom soup
6 to 8 Ritz crackers, crumbled
1/2 c. cheese, grated

Spread asparagus on bottom of casserole. Add layer of English peas. Place eggs on top of peas. Spread soup over eggs; sprinkle with Ritz crackers and cheese. Bake 20 minutes at 350 degrees. Yield: 6 servings.