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Ingredients
- 1 can asparagus
- 2 hard-cooked eggs
- 1/2 c. slivered almonds
- 2 cans mushroom soup (undiluted)*
- 1/2 c. grated sharp cheese
Method
- Drain juice from asparagus.
- In a 2-quart casserole dish, alternate layer of asparagus, eggs, almonds and soup.
- Pour remaining soup over top of casserole and sprinkle with cheese. Bake in 350° oven for 30 minutes.
- Serves 6.