1 can asparagus, drained
1 can mushroom soup
3 hard boiled eggs, sliced
1. Preheat oven to 350 degrees. Grease a 8×8 pan
2. Whisk the soup to make it pour-able. Put a small amount in the bottom of the pan. Lay the asparagus on the bottom of the pan, top with egg slices, then top with the rest of the soup.
3. Bake for 15-20 minutes.