Asparagus Casserole - cooking recipe

Ingredients

2 cans asparagus spears (drained)
1 can cream of mushroom soup
2 boiled eggs (sliced)
1 roll Ritz crackers (crushed)
1 stick butter (melted)
2 c. grated cheddar cheese

Preparation

Place drained asparagus in an 8 x 8 casserole dish. Spread the cream of mushroom soup over the drained asparagus. Layer the eggs over the soup. Sprinkle crackers over top and drizzle with melted butter. Bake at 350\u00b0 for 30 minutes. Take out and sprinkle cheese on top and put back in oven until cheese is melted.