1 pkg. Ritz crackers (36 to 40)
1 can asparagus, drained
3 hard-cooked eggs, chopped
1 sm. can pimento
1 can mushroom soup
1 sm. can evaporated milk
1/2 stick butter
3 to 4 oz. cheddar cheese

Crush Ritz crackers. Place in 8 inch square casserole, saving some for top. Spread asparagus, chopped eggs and pimento over crackers. Heat mushroom soup, evaporated milk, butter and cheddar cheese. Pour over the top. Top with crumbs. Bake at 375 degrees for 1 hour.