6-8 saltines
2 hard boiled eggs, chopped
2 (8-10 oz.) cans asparagus spears or pieces
1 can cream of mushroom soup
1/2 c. grated Cheddar cheese

In ungreased large baking dish (10-12 inch square).

1. Crumble saltine crackers on bottom of pan (6-8).

2. Sprinkle 2 hard boiled eggs, chopped on top.

3. Top with 2 cans asparagus spears or pieces; drained (8-10 ounce).

4. Spread 1 can cream of mushroom soup on top, undiluted.

5. Add grated Cheddar cheese (1/2 cup).

Bake at 350 degrees for 1/2 hour.