2 cans tall asparagus (Green Giant), drained
Velveeta or any cheese, cut into 2 inch pieces
Butter the casserole dish
4 to 6 hard-boiled eggs, chopped

Drain asparagus, reserving juice.

Arrange a layer of asparagus over the bottom of a buttered casserole dish. Add 1/4 cup the asparagus juice from the can over the bottom of the dish (or use water or low sodium chicken broth, if desired).

Sprinkle over the asparagus the chopped boiled eggs (keep eggs enough for the second layer back). Layer the pieces of cheese over the boiled eggs. Sprinkle the crushed Hi-Ho crackers over the top and dot butter over the casserole. Make another layer of the same.

Bake casserole, covered with foil, in a preheated 350°F oven for 35-45 minutes; remove foil and brown during the last 10 minutes of baking.