3 eggs, boiled & sliced
1 can mushroom soup
1 lb. can chopped asparagus, drained
1 jar pimiento, chopped & drained
2 1/2 c. milk

Mix and set aside. Cook over medium heat until thick:

1/4 c. sugar
2 tsp. salt
1 lb. Cheddar cheese, grated
1 c. flour
1/2 stick butter

Pour 1/2 cooked cheese sauce in casserole. Add first asparagus mixture over the cheese sauce. Add 1/2 cup bread crumbs, then add remaining cheese sauce. Top with 1/2 cup bread crumbs and dot with butter. Bake at 350 degrees for 30 minutes or until bubbly.

Makes 1 large or 2 small casserole dishes.