30 regular saltine crackers
1 can asparagus, drained
1 can cream of chicken soup
1/4 pound american cheese
4 hard cooked eggs
1/2 cup milk
Butter a 2 quart casserole. Put 1/3 of the cracker crumbs in the bottom, then add 1/2 of the asparagus, add two of the eggs sliced, half of the cream soup and half of the american cheese.
add another 1/3 of the crumbs, the rest of the asparagas, eggs, cheese and soup. Put the last crackers on top. pour 3 tablespoons of the asparagus liquid and 1/2 cup of milk over the top.
Bake for 30 minutes at 350 degrees.