1 can cream of mushroom soup
1 small can evaporated milk
2 tall cans of asparagus, drained
2 hard boiled eggs, sliced
1 small jar diced pimento
1 stick (1/2 cup) margarine, melted
1 cup cracker crumbs

Mix soup and milk together and pour 1/2 of mixture into bottom of a 9-inch x 9-inch casserole dish. Layer asparagus on mixture. Put eggs on top of asparagus. Next layer pimento on eggs. Pour rest of soup, milk mixture over all. Mix crumbs with melted margarine and sprinkle on top of soup mixture. Bake in 350 degree oven for 30 minutes.