1 (No. 303) can asparagus
2 hard-boiled eggs, sliced
1 small can pimientos
1 small can chopped mushrooms
1 can mushroom soup
1/2 c. grated cheese
8 crackers, crushed

Drain liquid off asparagus. Add juice to mushroom soup, chopped pimientos and chopped mushrooms in a saucepan. Cook over low heat to pouring consistency. Place in layers in greased casserole, starting with 1/2 the asparagus, egg slices, cheese, cracker crumbs and soup mixture; repeat, ending with grated cheese. Garnish with paprika.

Bake until thick and bubbly at 300°F.