Cheese Asparagus Casserole

2 Tbsp. butter or margarine

1 Tbsp. all-purpose flour

1 (10 3/4 oz.) can cream of mushroom soup (undiluted)

2 c. (8 oz.) shredded Cheddar cheese

2 hard cooked eggs, sliced

2 (15 oz.) cans asparagus spears, drained

1/2 c. soft bread crumbs

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Add soup and Cheddar cheese; cook until cheese melts and mixture is smooth, stirring constantly.

Layer 1/2 each of egg slices, asparagus spears, and cheese sauce in a lightly greased 10x6x2 inch baking dish; repeat layers. Sprinkle with bread crumbs. Bake at 325° for 30 minutes. Yield: 8 servings.