2 cans chopped asparagus
3 1/2 oz. pkg. crackers
1 can cream of mushroom soup
1 pkg. Velveeta cheese
1 can Rotel tomatoes

Drain asparagus and place in bottom of casserole dish. Cover with cracker crumbs (saving enough to cover top of casserole). Cover with can of mushroom soup. Melt Velveeta cheese and Rotel tomatoes together and pour over other ingredients. Cover with layer of cracker crumbs. Bake in oven for 25 to 30 minutes at 350 degrees.