2 lg. cans asparagus spears
2 eggs, hard-boiled and sliced
1 sm. can water chestnuts, sliced
1 sm. can mushroom stems/pieces
1 sm. can ripe olives, sliced
1 lg. can small shrimp
1 c. cheese or Velveeta, grated
1 can mushroom soup
1/2 can water
10 - 12 crackers, crushed
1 can onion rings

Butter a 1 1/2-quart casserole dish. Layer asparagus, eggs, chestnuts, mushrooms, olives, shrimp and cheese in order. Dilute soup with water and pour 1/2 of this on first layer. Repeat layers. Top with cracker crumbs. Cook for 30 minutes at 350 degrees. Place onion rings on top and brown for about 2 to 3 minutes.