Ingredients:
- 1 can asparagus spears
- 4 hard-boiled egg, sliced
- 1 teaspoon salt
- dash pepper
- 1 cup cracker crumbs
- 1 1/2 cups shredded Cheddar cheese
- 1 cup mushroom soup
Preparation:
Drain the asparagus. Place layers of half of asparagus and sliced eggs in a 1-quart buttered casserole. Sprinkle with salt and pepper and half of the cracker crumbs. Cover with shredded cheese. Pour half of mushroom soup over this. Repeat layer; pour remainder of soup over contents of the dish. Bake for about 45 minutes to 1 hour at 325°, or until hot and bubbly.*This is a popular holiday side-dish, and could be made with a medium white sauce in place of the cream of mushroom soup.
More Asparagus Recipes
Asparagus Salad
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
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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