1 16-ounce can asparagus
1 16-ounce can green peas, drained
3 hard-boiled eggs, sliced
1 10-ounce can cream of mushroom soup
1 cup sharp cheddar cheese, grated
2 tablespoons butter, melted
1 cup cornflake crumbs
Preheat oven to 350°.
Drain asparagus, reserving 1/3 cup liquid. Layer peas, sliced eggs, asparagus, soup and cheese in a buttered baking dish. Sprinkle with reserved asparagus liquid. Top with cornflake crumbs. Dribble melted butter over crumbs. Bake at 350° for 45 minutes.