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Asparagus Casserole

From STONEWALL JACKSON INN BED & BREAKFAST
2 cans asparagus spears
1 can cream of chicken soup
2 cups sharp cheese, grate
4 hard boiled eggs 12 saltine crackers, crushed

Heat soup with juice from one can of asparagus and set aside. Layer asparagus, sliced eggs, crushed crackers, then grated cheese in dish; pour soup over this layer. On the top layer, pour soup after crackers so cheese is last (on top).
Cook until bubbly at 350 degrees.