Asparagus Casserole
4 cans asparagus spears, reserve juice
2 cans cream of mushroom soup
8 hard boiled eggs
grated cheddar cheese - enough for 2 layers
saltine crackers
pepper to taste
Mix mushroom soup with enough asparagus juice to make it
creamy. Set aside. Layer 2 cans of the asparagus spears on
the bottom of the large casserole dish. Slice and layer four
of the hard boiled eggs on top of the spears. Gently spread
1/2 of the soup mixture on the top. Crumble saltine crackers
on the next layer to the desired thickness. Cover with a
layer of cheddar cheese. Repeat all the layers except the
cheese. Bake at 350º F for 30 - 40 minutes. Remove from oven
and add the last layer of cheese. Return to the oven and
bake until the cheese is a golden brown.
Sue
http://www.nancyskitchen.com
