1 (16 oz.) can asparagus
1 c. Velveeta cheese
2 hard boiled eggs
1/2 stick butter
1 1/4 c. bread crumbs
1 can mushroom soup

Drain juice of asparagus into cup. Cut up asparagus in greased casserole. Slice hard boiled eggs over asparagus. Cut cheese up over eggs. Mix 3 tablespoons juice with can of mushroom soup, pour over cheese. Do not stir, use knife to make holes to let soup run down. Bake in 350 degree oven 30 minutes. Brown bread crumbs with 1/2 stick butter, put on top of casserole when done.