2 lb. asparagus
2 c. shredded Cheddar cheese
2 cans cream of mushroom soup
1 c. fried onions
2 c. bread crumbs, seasoned

1. Cook cut up asparagus until tender. Steam them; don't overcook.

2. Place 2 cans of cream of mushroom soup in bottom of casserole dish.

3. Add steamed asparagus, spreading evenly.

4. Spread cheese over and cover with fried onions and bread crumbs.

5. Bake 45 minutes at 375 degrees. Serves 4-6.