1 c. asparagus, canned
2 c. bread crumbs
1 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
1 c. shredded cheddar cheese
Salt and pepper to taste

Place asparagus in bottom of 2-quart casserole dish. Sprinkle bread crumbs over asparagus. Mix soup and milk, pour over bread crumbs. Sprinkle shredded cheese on top and cook at 275 degrees until cheese bubbles. If using fresh asparagus, cook it ahead of time.