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Categories:Viewed: 10 - Published at: 8 years ago
Ingredients
- 2 cans asparagus spears (drained)
- 1 can cream of mushroom soup
- 2 boiled eggs (sliced)
- 1 roll Ritz crackers (crushed)
- 1 stick butter (melted)
- 2 c. grated cheddar cheese
Method
- Place drained asparagus in an 8 x 8 casserole dish. Spread the cream of mushroom soup over the drained asparagus. Layer the eggs over the soup. Sprinkle crackers over top and drizzle with melted butter. Bake at 350° for 30 minutes. Take out and sprinkle cheese on top and put back in oven until cheese is melted.
