1 lg. can asparagus, uncooked
12 - 14 Ritz or saltine crackers
1 can cream of chicken soup + 1/2 can water
Grated cheese
Corn flake crumbs or Durkee onion rings may be used for garnish

Into a baking dish rotate in layers asparagus and crackers. Remove half of soup and put on top of asparagus and crackers. Add 1/2 can of water to remaining soup and stir. Add to casserole. Top with cheese and if desired, corn flake crumbs and onion rings. Put in oven and bake at 325 degrees until hot.

NOTE: You may use 1 cooked, drained eggplant or 1 bunch (3 stalks) of cooked broccoli.