10 hard-boiled eggs, peeled and sliced
2 cups ham, ground or shredded
1 (10-3/4 ounce) can condensed cream of asparagus soup, undiluted
3 cups cheese (cheddar, Swiss or American), shredded
In a 1-1/2 to 2-quart, generously buttered casserole dish, make layers beginning with the eggs, then ham and then cheese. Spread 1/2 can asparagus soup over the cheese. Repeat the layering and spread the remaining 1/2 can of soup over that layer. Repeat the layering again, ending with cheese (and no soup) on the top.
Bake at 350*F (175*C) for 30 to 35 minutes or until bubbly. Spoon servings on to plates.
Serves 6 to 8.