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Ingredients
- 1 can asparagus
- 1 can cream of celery soup
- 2 hard-boiled eggs
- Ritz crackers
Method
- Drain asparagus.
- Place half in bowl.
- Cover with half the soup.
- Cover with layer of eggs.
- Repeat.
- Dot with butter.
- Bake at 325° for 30 minutes.
- Serves 5 to 6.