Asparagus Casserole

7 ingredients
5 steps

Ingredients

  • 2 medium cans asparagus spears
  • 1/2 c. saltine cracker crumbs
  • 2 pimentos, chopped
  • 4 tsp. butter
  • 1 can mushroom soup
  • 2 hard-cooked eggs, sliced
  • 1 c. cheese, grated

Directions

  1. 1
    Place drained asparagus in flat baking dish.
  2. 2
    Sprinkle with crumbs and half of pimento.
  3. 3
    Dot with butter. Pour on mushroom soup, cover with eggs and press into soup.
  4. 4
    Dot with pimento bits and sprinkle with cheese.
  5. 5
    Bake at 350° for 15 to 20 minutes. Serves 8.

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