1 can cream of chicken soup
2 slices bread, toasted
1/4 c. butter
1 c. grated sharp cheddar cheese
Asparagus

Butter bottom of 1 quart casserole. Cut bread into tiny squares and put into frying pan with butter, toss until bread absorbs all the butter. Heat soup and cheese over low heat until cheese melts. Place asparagus in casserole, top with sauce and sprinkle with bread cubes. Bake 20 minutes at 375 degrees.