1 (14.5 oz.) can cut up asparagus
3-4 hard boiled eggs, crumbled
1 can cream of mushroom soup
3/4 lb. sharp Cheddar cheese, sliced
1/4 c. milk
Saltines, crumbled
Dots of butter and pepper on top

Butter 1 1/2 quart casserole. Line with crumbled saltines. Layer asparagus, eggs, cheese, soup, etc. Pour milk on top. Top with cheese, crumbled saltines, pepper and dots of butter. Bake at 325 degrees for 1 hour, or until very bubbly.