Ingredients:
- 1 can asparagus, large, drained
- 4 hard-boiled egg, sliced
- 1 teaspoon salt
- dash pepper
- 1 cup cracker crumbs
- 1 1/2 cups shredded cheese
- 1 can (10 3/4 ounces) cream of mushroom soup
Preparation:
Place layers of half of the asparagus and sliced eggs in a buttered casserole; sprinkle with half of the salt, pepper, and cracker crumbs. Top with half of the shredded cheese. Spoon half of mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake 45 to 60 minutes at 325°.*This popular side dish could be made with a seasoned medium to thick white sauce in place of the cream of mushroom soup.
More Asparagus Recipes
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Asparagus Ham Roll-Ups
Asparagus with Almond Butter Sauce
Shrimp and Asparagus
Macaroni with Ham and Asparagus
Quiche with Asparagus
Asparagus with Pasta
Asparagus Strata
Asparagus Casserole with Mushrooms
Asparagus Casserole Recipe with Cheese
Ham and Asparagus Casserole
Asparagus Casserole II
Asparagus au Gratin
Asparagus Casserole
Asparagus Casserole with Hard Cooked Eggs
Asparagus with Cream Sauce
Asparagus Casserole with Cheese
Asparagus Casserole with Nuts
Crockpot Asparagus Casserole
Chicken Asparagus Casserole
Asparagus Index
Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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