Asparagus-Artichoke Casserole

(Note, this is my own version of a great recipe from a co-worker. Tasha brought this to an office potluck and it was sooooo good I begged the recipe. Rebel that I am, I added the celery soup and artichoke hearts just to make it my own!

1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 can liquid from Asparagus
2 Tablespoons butter or margarine (for greasing casserole dish)
2 cans Asparagus spears -- reserve 1 cup liquid, save the rest aside for a stock pot or discard
1 can Artichoke Hearts, cut into quarters or sliced lengthwise
6 hard boiled eggs, sliced
Whole Wheat Ritz crackers (whole, not crushed)
1 cup grated cheese (I used my cheddar-colby-jack mix, but you can use whatever you like)

Whisk together soups and liquid from asparagus until smooth.

In well-greased casserole or baking dish, loosely make one layer of asparagus, one layer of egg slices, and one layer of crackers. Top with 1/3 of the soup mix.

Next round, layer artichoke hearts, eggs, crackers and top with 1/3 of the soup mix.

Last round, layer asparagus, eggs, crackers and remaining soup mix.

Sprinkle cheeze evenly over the top

Bake at 350 deg for 30 minutes or until liquid is bubbly.