Asparagus Casserole - cooking recipe

Ingredients

1 (14 1/2 oz.) can of asparagus spears
1 (16 oz.) can green peas
1 can cream of mushroom soup
1 small can pimento
6 Hard boiled eggs, chopped fine
1 1/2 lb. sharp grated cheddar cheese
1 1/2 c. cheese cracker crumbs
1/4 stick of margarine
1 tsp. salt
Dash of pepper

Preparation

Drain asparagus and peas; save juice.
Heat the juice and mushroom soup; add cheese.
Layer asparagus and peas with boiled eggs, pimento and cheese mixture with cracker crumbs.
Refrigerate over night.
Makes 2 casseroles.
Bake at 350\u00b0 for 30 to 40 minutes.