Asparagus Casserole - cooking recipe

Ingredients

2 large (15 to 17 oz.) cans asparagus pieces
2 c. Ritz cracker crumbs
1/2 c. butter or margarine
1/2 lb. grated mild Cheddar cheese
3 or 4 hard-boiled eggs, chopped
1 can cream of mushroom soup

Preparation

Mix cheese with cracker crumbs.
Add liquid from 1 can of asparagus to soup.
Use 1/4 of butter in bottom of casserole dish and the remaining on top.