2 (16 ounce) cans asparagus and liquid
3 tablespoons cornstarch
3/4 cup milk
1 cup cheese spread or grated American cheese
2 hard cooked eggs, sliced
1/2 cup sliced olives
Cracker crumbs
Melt butter in saucepan; stir in cornstarch to make a past. Add milk slowly, blending well. Add liquid from asparagus. Cook, stirring constantly until smooth an thick. Remove from heat. Blend in cheese. Assemble the sliced hard cooked eggs, sliced olives and cracker crumbs.
Spread enough sauce to coat bottom of casserole dish. Arrange half of the asparagus in dish. Spread eggs and olives evenly on top of asparagus. Top with remaining asparagus. Cover with sauce and sprinkle with crumbs. Bake at 350 degrees for about 30 minutes.
Makes 6 servings.