Queen's Elegant Asparagus-Pea Casserole


1 can mushroom soup
1/4 tsp. pepper
1 can (16 oz.) "Le Sueur" peas
1/2 c. grated sharp cheese

1/4 c. evaporated milk
1 can (14 1/2 oz.) asparagus
4 boiled eggs, sliced
3/4 c. crushed pretzels

Combine soup, milk and pepper.  Layer in buttered casserole in this order:   asparagus (cut and drained), peas, eggs, cheese, soup, pretzel crumbs.  Repeat layers and top with a few whole pretzels.  Bake uncovered until bubbly hot.   Serve immediately.

Carol Sponberg