1 (10 oz.) pkg. frozen asparagus, cut (or 1 [10 to 15 oz.] can, drained)
4 eggs, hard-boiled & chopped
1 c. cooked ham, cubed
2 tbsp. tapioca (or 2 tbsp. flour)
1/4 c. American cheese, grated
2 tbsp. green pepper, chopped
2 tbsp. onion, chopped
1 tbsp. parsley, chopped (optional)
1 tbsp. lemon juice
2 c. light cream (or Half & Half)
1 c. cream of mushroom soup (undiluted)

In 2 1/2-quart baking dish, combine asparagus, eggs and ham. Add cheese, green pepper, onion and parsley; mix thoroughly, but gently. In a small bowl, blend the lemon juice, cream, soup and flour; add to casserole and mix thoroughly.

Mix topping ingredients - 1 cup soft bread crumbs and 2 tablespoons melted butter. Sprinkle on top of casserole. Bake at 375 degrees for 25 to 30 minutes. Let stand a few minutes before serving. (Serves 6.)