• Cooking Time: 30
• Servings: 6-8
• 1 lg can asparagus tips
• 2 c cracker crumbs, crushed
• 1/2 c butter
• 1/2 lb grated cheese (mild)
• 3 hard-boiled eggs (chopped)
• 1 can cream of mushroom soup

1. Mix cheese and cracker crumbs; set aside. Drain liquid from asparagus and mix gently with fork into soup. Set aside. Chop 1/4 cup butter and place in bottom of casserole dish. Add layer of crumb mixture, layer of asparagus and layer of chopped egg. Pour approximately 1/2 of soup mixture over casserole. Repeat process, ending with cracker crumbs on top. Chop remaining butter and place on top. Bake at 350 for 30 minutes. Serves 6-8.

This one came from a church cookbook. They always have great recipes.