English Pea And Asparagus Casserole - cooking recipe

Ingredients

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

Preparation

Put well-drained asparagus in buttered baking dish.
Chop eggs and put layer over asparagus, then layer with grated cheese.
Add drained peas.
Dot peas and asparagus with butter and season with salt and pepper.
Add milk to soup; mix well and pour over top of all.
Top with cracker crumbs.
Dot with butter and sprinkle lightly with paprika.
Bake in a preheated 350\u00b0 oven until bubbly all over and crackers crumbs brown (this can be cut in half).