2 cans asparagus, drained
2 sleeves Ritz crackers, crushed
1 can cream of mushroom soup
1/2 c. milk

In a 1 1/2 quart casserole, layer Ritz crackers to cover bottom. Spread a can of asparagus on top of crackers. Mix milk into soup. Stir until blended. Pour half on top of crackers. Repeat layer. Top with crackers. Bake at 350 degrees for 30 minutes. Serves 4-6.