1 can asparagus spears 2 boiled eggs 1/4 cup margarine 1 cup Velveeta® cheese Cracker crumbs 1 can cream of mushroom soup
In a casserole dish, layer 1/2 can of asparagus. Smooth 1/2 can of soup over asparagus. Slice one egg over; dot with margarine and add cheese. Pour 1/2 White Sauce over. Start layers again, ending with cracker crumbs. Bake at 350 degrees F until bubbly and brown.
