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Ingredients
- 2 cans cut asparagus (save liquid from 1 can)
- 1 can cream of mushroom soup
- 3 hard-cooked eggs
- 1 c. cracker crumbs
Method
- Mix asparagus and mushroom soup together.
- Add liquid from 1 can of asparagus.
- Pour 1/2 of mixture in 2-quart casserole.
- Chop hard-cooked eggs and place on mixture, making a layer of eggs. Pour remaining mixture in baking dish.
- Then sprinkle top with cracker crumbs.
- Cover and bake in a 350° oven for 1 hour.
- Remove cover and bake 10 minutes more.
- Serves 4.
