2 cans asparagus
1 (16 oz.) jar or can sm. boiled onions
1 can cream of mushroom soup
1/2 can liquid from asparagus
1 1/2 c. Cheez Its cracker crumbs
3/4 stick butter

Drain liquid from asparagus and reserve. Slowly add asparagus liquid to cream of mushroom soup until well blended. Melt butter in pan and add coarse cracker crumbs. Stir until well coated. Drain onions. In buttered rectangle casserole (7 x 12 inch) layer asparagus, onions, 1 cup buttered cracker crumbs, and mushroom soup mixture. Sprinkle remaining 1/2 cup cracker crumbs on top. Bake at 350 degrees for 30-40 minutes until bubbly.