2 cans asparagus
1 can mushroom soup
3 hard boiled eggs
1 can water chestnuts (sliced)
1 to 2 c. cracker crumbs
4 oz. Cheddar cheese, shredded

Drain asparagus reserving liquid from 1 can. Combine asparagus liquid with soup and heat. Grease casserole dish and layer remaining ingredients ending with cracker crumbs on top. Bake at 350 degrees for 30 minutes.