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Easy Asparagus Casserole


This simple asparagus casserole is flavored with a little hard cooked egg and shredded cheese.


  • 1 can asparagus spears
  • 4 hard cooked egg, sliced
  • 1 teaspoon salt
  • dash pepper
  • 1 cup cracker crumbs
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup mushroom soup


Drain the asparagus. Place layers of half of asparagus and sliced eggs in a 1-quart buttered casserole. Sprinkle lightly with salt and pepper and top with 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 or other condensed soup in place of the cream of mushroom soup.

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