1 (16 oz.) can asparagus
1 c. Velveeta cheese
2 hard boiled eggs
1/2 stick butter
8-10 slices bread, grated
1 can mushroom soup

Open can and pour juice in cup. Cut up asparagus in casserole dish. Slice 2 hard boiled eggs over asparagus. One cup mushroom soup, 3 tablespoons asparagus juice, stir in soup. Pour on top of casserole. Use knife to make holes so it will run down in (do not stir). Bake at 350 degrees or 30 minutes. Grated 8-10 slices of bread, 1/2 stick of butter; put in skillet, stir until brown. Put on top of casserole when it is done.