English Pea And Asparagus Casserole

• 2 cans asparagus spears, well drained
• 2 cans English peas, drained
• 4 hard-boiled eggs
• 1 c. grated cheese
• 2 cans cream of mushroom soup
• 1 c. milk
• cracker crumbs (saltine)
• salt and pepper
• paprika
• 1 stick butter or oleo

1. Put well-drained asparagus in buttered baking dish.
2. Chop eggs and put layer over asparagus, then layer with grated cheese.
3. Add drained peas.
4. Dot peas and asparagus with butter and season with salt and pepper.
5. Add milk to soup; mix well and pour over top of all.
6. Top with cracker crumbs.
7. Dot with butter and sprinkle lightly with paprika.
8. Bake in a preheated 350u0b0 oven until bubbly all over and crackers crumbs brown (this can be cut in half).

english peas, eggs, grated cheese, cream of mushroom soup, milk, cracker crumbs, salt, paprika, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512891 (may not work)