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Ingredients
- 1 can mushroom soup
- 1 (2 lb.) asparagus, presteamed and salted
- 2 to 3 hard-boiled eggs
- 1/2 c. shaved almonds
Method
- Grease casserole dish.
- Arrange in layers asparagus (cut into 1-inch pieces), mushroom soup, sliced eggs, cheese and almonds (add asparagus liquid if needed).
- Top with cracker crumbs and dot with butter.
- Bake for 30 to 40 minutes at 350°.