1 can asparagus, drained
1 can condensed mushroom soup
4 hard boiled eggs, sliced
1 (6 1/2 oz.) can tuna
1/2 c. grated American cheese or 1 c. crushed potato chips

Drain asparagus. Place in 1 1/2 quart casserole. Pour a small amount of soup over asparagus and place sliced eggs on top of soup. Spoon tuna evenly over eggs. Add remainder of soup. Top with grated cheese or potato chips. Bake uncovered 325 degree oven for approximately 20 minutes or until mixture is bubbly and brown.