Asparagus Casserole

 4 cans asparagus spears, reserve juice – you could use fresh or frozen here

 2 cans cream of mushroom soup

 8 hard boiled eggs

 grated cheddar cheese - enough for 2 layers

 saltine crackers

 pepper to taste

 Mix mushroom soup with enough asparagus juice – or milk or water - to make it creamy. Set aside. Layer 2 cans of the asparagus spears on the bottom of the large casserole dish. Slice and layer four of the hard boiled eggs on top of the spears. Gently spread 1/2 of the soup mixture on the top. Crumble saltine crackers on the next layer to the desired thickness. Cover with a layer of cheddar cheese. Repeat all the layers except the cheese. Bake at 350º F for 30 - 40 minutes. Remove from oven and add the last layer of cheese. Return to the oven and bake until the cheese is a golden brown.