1 can Heinz condensed cream of chicken, celery or mushroom soup, undiluted
1 tsp. Heinz prepared mustard
4 hard-cooked eggs, sliced
1 can (1 lb.) asparagus spears, drained

Heat oven to 450 degrees (hot). Combine soup and mustard. In 1-quart casserole alternate layers of eggs, asparagus and soup. Bake 20 to 25 minutes or until bubbly and hot. Serve with hot biscuits. Serves 4.