2 cans asparagus spears
1 lg. box cheese crackers, crushed
1 can cream of mushroom soup
Cheese Nips

Drain asparagus - save liquid. Place a layer of drained asparagus in bottom of casserole. Add a layer of crushed crackers. Dilute soup with liquid from asparagus. Add half to casserole, continue once more with three layers. Finish by topping with crushed crackers. Pop in oven until hot and bubbly, about 45 minutes. May be prepared a day ahead.