English Pea and Asparagus Casserole

Description
Purchased from Patterson Estate in Tyler, Texas in 1992. Dated 1964.

Ingredients

 * 1 can english peas
 * 1 can asparagus
 * 1 can cream of mushroom soup
 * 2 hard boiled eggs, sliced
 * 1/2 pound sharp cheddar cheese
 * 1 cup cracker crumbs
 * 1/2 stick butter

Directions

 * 1) Mushrooms and slivered almonds, optional.
 * 2) Drain peas and asparagus and place in casserole dish.
 * 3) Add sliced egg, mushrooms and almonds.
 * 4) Cover with grated sharp cheese.
 * 5) Pour soup over top.
 * 6) Cover with cracker crumbs and dot with butter.
 * 7) Cook at 350 until top is slightly brown and bubbly.

Contributed by
Cat's Recipes Y-Group