Instructions: 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 degrees for 30 to 35 minutes or until bubbly. Spoon servings on to plates.

This recipe yields 6 to 8 servings.

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