2 cans asparagus
12 oz. grated Cheddar cheese
6 oz. Ritz crackers, crumbled lg.
2 eggs, boiled and sliced
1 can cream of mushroom soup
1 c. largely chopped pecans
1/2 stick butter, melted

Drain asparagus, reserve juice of 1 can. Mix Cheddar cheese and crumbled Ritz crackers. Mix cream of mushroom soup and reserved asparagus juice.

Layer in 1 quart casserole as follows (twice) : asparagus, sliced boiled egg, pecans, cheese and cracker mixture. Drizzle with butter. Bake uncovered at 325 to 350 degrees for 20-30 minutes.