Asparagus CasseroleFrom STONEWALL JACKSON INN BED AND BREAKFAST
- 2 cans Asparagus Spears
- 1 can Cream of Chicken Soup
- 2 cups Sharp Cheese, grated
- 4 hard Boiled Eggs
- 12 Saltine Crackers, crushed
Heat soup with juice from one can of asparagus and set aside. Layer asparagus, sliced eggs, crushed crackers, then grated cheese in dish; pour soup over this layer. On the top layer, pour soup after crackers so cheese is last (on top).
Cook until bubbly at 350 degrees.