1 8-oz. pkg. wide noodles, cooked and drained
1 can cream of mushroom soup
1 can asparagus
1 jar sliced mushrooms (optional)
Velveeta cheese, cut into cubes
Cracker crumbs (optional)
Butter (optional)
Milk

Preheat oven to 350 degrees.

Place cream of mushroom soup in a saucepan. Pour liquid from asparagus into cream of mushroom soup can, add enough milk to fill soup can, and add to cream of mushroom soup. Add Velveeta to mixture and warm over medium heat until cheese is melted.