1 lg. can asparagus
1 can cream of mushroom soup
1 c. Ritz crackers, crushed
1 c. shredded cheddar cheese

Drain asparagus. Put in bottom of casserole dish; top with mushroom soup. Layer with half of cheddar cheese and then half of crackers. Repeat with other half of both. Bake at 350 degrees for 30-35 minutes. Serves 6.