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Eggs Oskar

10 large hard-boiled eggs, peeled and sliced
2 cups ham, ground or shredded
1 (10.75-ounce) can condensed cream of asparagus soup, undiluted
3 cups cheese (cheddar, Swiss or American), shredded

1. 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.
2. Bake at 350*F (175*C) for 30 to 35 minutes or until bubbly. Spoon servings on to plates.

Makes 6 to 8 servings.