2 cans green asparagus, drained
6 hard cooked eggs, sliced
2 c. bread crumbs (can be cut in half)

SAUCE:

1 stick melted butter
2 tbsp. flour
1 pt. milk
1/2 lb. Velveeta cheese
1 can mushroom soup

Heat milk, stir in melted butter, flour, cheese, mushroom soup, cook until thickened. Set aside. Grease 13 x 9 inch casserole. Layer 1/3 of bread crumbs (Pepperidge Farms) on bottom of dish.

Layer 1/2 sliced eggs, the asparagus, 1/2 sauce, 1/2 sliced eggs, 1/3 bread crumbs, last 1/2 sauce. Top with last 1/3 bread crumbs. Bake in 350 degree oven for 20 minutes. Serves 8.