This popular, old-fashioned asparagus casserole is prepared with layers of asparagus, sliced hard-cooked eggs, and cream of mushroom or a seasoned white sauce.
Top the casserole with cracker crumbs or toasted bread crumbs, or use buttered soft bread crumbs.
Heat oven to 325°. Grease a 1 1/2-quart casserole.
- Place layers of half of the asparagus and sliced eggs in the prepared casserole dish; sprinkle with half of the salt, pepper, and cracker crumbs.
- Top with half of the shredded cheese. Spoon half of mushroom soup over this.
- Repeat layers and spoon remaining soup over the casserole.
Bake 45 to 55 minutes.
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