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Ingredients
- 2 cans asparagus
- 1 can cream of mushroom soup or celery or asparagus
- 2 or 3 hard-boiled eggs
Method
- Spray the dish with nonstick coating (9 x 9; double recipe for 13 x 9).
- Spread a little of the soup on the bottom (do not dilute).
- Layer the asparagus over the top and sprinkle with lemon pepper seasoning.
- Layer hard-boiled eggs and cover with remaining soup.
- Repeat layers and top with grated Cheddar cheese.
- Cook for 30 minutes (or until bubbly) at 375°.
