8 crackers
4 hard cooked eggs
1 (No. 2) can asparagus
1 can mushroom soup
1/4 c. sliced almonds
1/4 lb. sharp cheese
1 c. cooked chicken, or 1/2 pkg. dried beef

Roll crackers. Use half to cover bottom of well greased casserole. Slice eggs over crumbs. Arrange asparagus in next layer. Add chicken or dried beef, cut in small pieces. Add liquid from asparagus to mushroom soup.

Scald milk, stir into mixture and pour over layers. Grate cheese coarsely over top. Cover with cracker crumbs. Bake 40 minutes at 350 degrees. Brown top under broiler if necessary. Let stand 15 minutes before serving.