2 cans asparagus, drained
1 can cream of mushroom soup
1 soup can milk
4 eggs, boiled
Cracker or bread crumbs

In casserole, place a layer of asparagus. Cover with layer of egg slices. Repeat above. Dilute mushroom soup with milk and pour over asparagus and eggs. Top with crumbs. Heat until bubbly at 350 degrees.