1 (7 oz.) can white tuna
1 can cream of asparagus soup
1 soup can milk
16 square soda crackers
4 eggs, well beaten

Flake tuna and crumble crackers in plastic bag or between two sheets of waxed papers. Mix soup and milk together. Fold in tuna and crackers. Then fold in well beaten eggs.

Bake in square 8 x 8 x 2-inch greased pan at 350°F for one hour. Test with knife. If it comes out clean, it is done!

You can sprinkle with grated cheese or serve with cream of mushroom soup, undiluted. It comes out like a souffle.

NOTE: Serve for lunch or a light supper with vegetables, fruit and salad. It also freezes well.