2 cans asparagus spears (No. 2 cans)
1 can mushroom soup
1 soup can milk
1/8 tsp. red pepper
3 hard-boiled eggs, sliced
3/4 c. grated cheese
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder

In top of double boiler, combine mushroom soup, milk, salt, red pepper, and Worcestershire sauce. Place over heat and stir constantly until medium thick. Drain asparagus. In a large casserole, alternate layers of asparagus, sliced eggs, grated cheese and mushroom sauce. Sprinkle with cheese.

Bake 25 to 30 minutes at 350 degrees. Cracker crumbs may be sprinkled on top about 5 minutes before baking time ends.