14 1/2 oz. green asparagus
10 1/2 can Cheddar cheese soup
2 hard boiled eggs, chopped
1/2 c. toasted slivered almonds
1 c. buttered bread crumbs, divided

Combine asparagus soup, eggs, almonds and 1/2 cup bread crumbs in buttered 1 quart casserole dish. Spread 1/2 cup bread crumbs over mixture. Bake uncovered at 375 degrees for 20 minutes.