3 cans asparagus
6 boiled eggs
Pimentos, diced
1 can sliced mushrooms
2 cans mushroom soup
Grated cheese
Cracker crumbs

Save liquid from canned asparagus and mix with the mushroom soup. Alternate layers of asparagus, boiled, sliced eggs, pimentos and mushrooms in greased casserole dish. Pour mushroom soup mixture over all - then top with grated cheese.

Melt 2 tablespoons of butter in a saucepan - mix in cracker crumbs, then sprinkle mixture on top of casserole. Bake for approximately 30 minutes in 350 degree oven.