2 (10-ounce) cans cream of mushroom soup
2 (15-ounce) cans asparagus spears, drained
6 boiled eggs, sliced
1 (2-ounce) jar pimentos, drained
3 cups grated cheddar cheese
Crushed buttery crackers to cover
Layer all ingredients in the order given into a 9- by 13-inch casserole dish coated with non-stick cooking spray. Bake at 350 degrees for 30 minutes, until hot and lightly browned.