Asparagus Casserole - cooking recipe

Ingredients

1 large can asparagus, drained (save juice)
1 can cream of mushroom soup
2 hard-boiled eggs, grated
3 pieces buttered toast, quartered
1 tsp. salt
dash of pepper
1 1/2 c. grated sharp cheese

Preparation

Place \"toast points\" in 10 x 10-inch baking dish sprayed with Pam.
In a separate container combine soup, 1/2 cup of juice, salt and pepper.
Place asparagus on toast, pour mixture over asparagus, sprinkle with grated egg and top with grated cheese. Bake at 425\u00b0 for 20 minutes.