14 1/2 oz. can cut asparagus spears
10 1/2 oz. can cream of mushroom soup
4 oz. or more Cheez-It snack crackers

Heat oven to 350 degrees. Spray one quart casserole dish with non-stick spray. Partially drain the asparagus. Put a thin layer of asparagus (about 1/3 of the can) on the bottom of the casserole. Sprinkle about 1/3 of the soup mix on top and crumble enough Cheez-Its to layer over the soup. Repeat the layers ending with a generous topping of crushed cheese crackers. Bake 30 minutes or until bubbly.