Asparagus Casserole II

Name: Asparagus Casserole II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 eggs; 3 (15 ounce) cans asparagus, drained; 2 (10.75 ounce) cans condensed cream of mushroom soup; 2 cups crushed buttery round crackers; 4 ounces shredded Cheddar cheese

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Author : STERRY

Ingredients

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4 eggs3 (15 ounce) cans asparagus, drained2 (10.75 ounce) cans condensed cream of mushroom soup2 cups crushed buttery round crackers4 ounces shredded Cheddar cheese

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Instructions

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Step 1

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

Step 3

In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.

Step 4

Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.