1 can asparagus (tall Green Giant), undrained
1 can cream of mushroom soup
1 c. finely chopped onion
1 c. finely chopped celery
2 hard boiled eggs, chopped
1 c. grated cheese
1 c. cracker crumbs

Saute celery and onions in 2 tablespoons butter. Add soup. Grease casserole dish. Put undrained asparagus in bottom of dish. Pour 1/2 soup mixture over asparagus. Then add chopped boiled eggs and rest of soup mixture. Cover with cracker crumbs and top with grated cheese. Bake in 325 degree oven for about 30 minutes.