Asparagus Casserole - cooking recipe

Ingredients

2 cans asparagus, drained
20 crackers, crushed
1 can cream of mushroom soup
1/4 lb. Velveeta cheese
1 small jar pimentos, diced
4 hard-boiled eggs, sliced

Preparation

Melt cheese in soup.
Add pimentos and 1 tablespoon oleo. Spray casserole dish with spray.
Pat 1/2 asparagus in bottom. Slice 2 eggs over top, then half of soup-cheese mixture and half of cracker crumbs.
Repeat for next layer.
Dot with oleo and pepper.
Bake at 350\u00b0 for 30 minutes or until top is browned.