4 c. hot cooked rice
1 c. sharp cheese, shredded
1 (15 oz.) can asparagus spears
1 (10 1/2 oz.) can Cream of Mushroom soup

Arrange half of rice in a buttered 2 quart casserole. Sprinkle with half of cheese. Add asparagus.

Add a layer of rice and cheese, put asparagus liquid in mushroom soup can. Mix well until smooth.

Pour over all. Bake 30 minutes at 350°F.