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Categories:Viewed: 5 - Published at: 3 years ago
Ingredients
- 1 (16 oz.) can asparagus spears, drained
- 4 hard-boiled eggs, sliced
- 8 oz. Velveeta cheese, sliced
- 1 can cream of mushroom soup
- 1/4 c. broken cashews
- 1 1/2 c. bread crumbs
- 1/4 c. melted butter
Method
- Layer asparagus, egg and cheese 1/2 at a time in well-greased casserole.
- Top with mushroom soup and cashews.
- Toss crumbs with butter.
- Sprinkle over top.
- Bake at 350° for 45 minutes.
- Yields 6 servings.