Asparagus Casserole


1 large can asparagus, drained
4 hard-boiled eggs, sliced
1 teaspoon salt
dash black pepper
1 cup cracker crumbs
1-1/2 cups shredded cheddar cheese
1 can (10-3/4 ounce) cream of mushroom soup


Preheat oven to 325 degrees. Place layers of half of the asparagus and sliced eggs in a buttered casserole dish; sprinkle with half of salt, pepper, and cracker crumbs. Top with half of the shredded cheese. Spoon half of mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake for 45 to 60 minutes.


Serves 8-10

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