Pecan Asparagus Casserole

9 ingredients
6 steps

Ingredients

  • 2 (12 -16 ounce) boxes frozen asparagus, thawed
  • 5 hard-boiled eggs, sliced
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 12 cup chicken bouillon
  • pepper
  • 1 cup shredded monterey jack cheese
  • 1 cup butter cracker crumb
  • 14 cup melted butter
  • 12 cup chopped pecans

Directions

  1. 1
    Layer asparagus and eggs in buttered 9x13 casserole.
  2. 2
    Combine soup, bouillon, pepper& mix well.
  3. 3
    Pour over eggs.
  4. 4
    Sprinkle with cheese, then crumbs& melted butter.
  5. 5
    Top with pecans.
  6. 6
    Bake at 325 for 45 minutes.

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