Cathy's Vegetable Casserole

Ingredients

 * 2 cans asparagus spears
 * 1 can English peas
 * 2 cans cream of mushroom soup
 * 3 hard boiled eggs
 * ½ cup chopped pecans
 * 1 cup grated cheese

Directions

 * 1) Place a can of asparagus (reserve liquid) on bottom of oblong baking dish.
 * 2) Drain pecans and place on top of asparagus.
 * 3) Slice hard boiled eggs on top of peas. Sprinkle pecans over eggs.
 * 4) Top with other can of asparagus. Heat soup and ½ can asparagus liquid.
 * 5) Pour over casserole.
 * 6) Use a fork to get soup through mixture.
 * 7) Top with grated cheese.  Bake at 325 for 30 minutes