Asparagus Casserole
Preheat oven to 350F.
1 sleeve of Ritz crackers
1/2 lb sharp cheddar cheese
5 boiled eggs
1 can cream of mushroom soup
1 can of asparagus (bits is cheaper)

Make a crust of crackers in bottom of cassorole dish.
Drain asparagus and save juice. Place them on top of
crackers then layer with sliced boiled eggs, cheese
(sliced thinly), and cover with soup. Add another layer
of crackers and pour asparagus juice over top.
Bake at 350F for 40 min.