Asparagus Casserole - cooking recipe

Ingredients

1 (15 oz.) can asparagus
6 sliced, boiled eggs
1 can cream of mushroom soup
1/2 c. evaporated milk
1/2 stick margarine
1/2 lb. Velveeta cheese
Club crackers

Preparation

In 1-quart casserole dish, cover bottom with Club crackers. Drain can of asparagus and put on top of crumbled crackers. Meanwhile, boil eggs.
Slice and place on top of asparagus.
In saucepan, put cream of mushroom soup, evaporated milk, margarine and Velveeta cheese and melt over low heat.
Pour this over asparagus and eggs, then sprinkle top with crumbled crackers.
Bake for 30 minutes at 350\u00b0.