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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 2 large cans asparagus pieces
- 1/4 lb. cracker crumbs
- 2 cans cream of mushroom soup
- grated cheese
- 2 hard-boiled eggs, sliced
Method
- Grease 2-quart casserole, cover bottom with half the cracker crumbs.
- On top of the crumbs, layer, drained asparagus.
- Cover with 1 can soup.
- Add 2 eggs, sliced, another layer of crumbs, then a layer of other can of asparagus, then soup.
- Bake in 350° oven for 20 minutes, or until bubbly.
- Cover the top with grated cheese; return to oven until cheese melts.
