Yield: Serves 4
- 3 cups cooked cut-up asparagus, well 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
Heat oven to 325°. Grease a 1 1/2-quart casserole.
Place layers of half of the asparagus and sliced eggs in the prepared casserole dish; 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.
*This popular side dish could be made with a seasoned white sauce in place of the cream of mushroom soup.