0 ServingsPrep: 0 min. Cook: 0 min.
Ingredients
- 2 cans asparagus spears - drain reserve liquid
-
1 can cream of mushroom soup
-
2 eggs (hard-boiled)
-
1 cup cracker crumbs (Ritz)
-
2 cups shredded cheese
-
1/4 cup asparagus liquid
Directions
- Butter 2 quart casserole dish. Line bottom with 1/2 of asparagus.
- Slice 1 egg and cover asparagus. Heat soup in saucepan and add
- asparagus liquid. Pour 1/2 over egg layer and add 1 cup cheese.
- Layer 1/2 crackers over cheese. Keep layering until you end up with
- crackers. Bake until cheese melts at 350 degrees for 20 to 30
- minutes. Yield: serves 0