Asparagus Casserole
  • Cooking Time: 30
  • Servings: 6-8
  • 1 lg can asparagus tips
  • 2 c cracker crumbs, crushed
  • 1/2 c butter
  • 1/2 lb grated cheese (mild)
  • 3 hard-boiled eggs (chopped)
  • 1 can cream of mushroom soup
  1. Mix cheese and cracker crumbs; set aside. Drain liquid from asparagus and mix gently with fork into soup. Set aside. Chop 1/4 cup butter and place in bottom of casserole dish. Add layer of crumb mixture, layer of asparagus and layer of chopped egg. Pour approximately 1/2 of soup mixture over casserole. Repeat process, ending with cracker crumbs on top. Chop remaining butter and place on top. Bake at 350 for 30 minutes. Serves 6-8.
This one came from a church cookbook. They always have great recipes.