Step 1

Preheat the oven to 350°F.

Step 2

In a medium-sized bowl combine the asparagus, peas, hard-boiled eggs, and cream of mushroom soup. Stir to combine.

Step 3

Transfer the mixture to a buttered 1-quart casserole dish. Sprinkle the shredded cheese on top.

Step 4

Melt the butter and pour it over the cracker crumbs in a small bowl. Stir until the cracker crumbs are well coated.

Step 5

Sprinkle the buttered cracker crumbs over the cheese and bake for about 15 to 18 minutes, or until the cheese has melted and the cracker crumbs have browned.