Asparagus Casserole - cooking recipe

Ingredients

2 (10 1/2 oz.) cans asparagus (reserve juice)
1 can cream of mushroom soup
1 hard-boiled egg
1/8 c. milk
1/4 c. shredded Cheddar cheese
potato chips
margarine

Preparation

Drain asparagus reserving 1/8 cup liquid.
Mix milk, mushroom soup and liquid from asparagus together.
In buttered casserole, layer 1 can of asparagus, 1/2 of soup mixture, sliced egg, cheese, second can of asparagus and rest of soup mixture.
Salt and pepper to taste.
Crumble potatoes chips and sprinkle on top of soup mixture.
Dot with margarine.
Bake in 350\u00b0 oven for 30 to 40 minutes or until lightly browned and bubbly.