This casserole has been on the table for every holiday dinner at my parents' house, and my own, for as long as I can remember. I'm giving the proportions for the smaller size, but you'll need to double it and use a four quart casserole or a 9"x13" pan for a larger crowd. It's not gourmet, it's just good.
Preheat oven to 375 degrees Fahrenheit and place oven rack in middle position.
Prep and assemble all ingredients.
Lightly butter (or spray with cooking oil spray) a 2 quart casserole. (NOTE: Since casserole dishes come in a variety of shapes and depths these days, these directions are for 2 layers, however it can easily be converted to 3 layers.)
Spread a thin layer of the cream of mushroom soup in the bottom of prepared dish (about 2 tablespoons.)
Evenly distribute 1 1/2 cans of drained asparagus in dish.
Place slices of 2 hard boiled eggs evenly over the asparagus.
Carefully, so as not to disturb the yolks too much, spread 1 1/2 cans of soup over the egg layer.
Sprinkle with half of the shredded cheese.
Repeat layers of asparagus, eggs, soup and cheese.
Place the casserole dish on a rimmed cookie sheet and bake at 375 degrees F for 45 minutes; remove from oven, top with croutons, return to oven and continue to bake for another 10-15 minutes or until beginning to bubble close to the middle. (Cover lightly with aluminum foil if croutons begin to get too brown.)
Remove from oven and let cool for 10 minutes before serving.