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Baked Asparagus #3

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  • 2 lg Cans Asparagus
  • 8 Hard-boiled Eggs; sliced
  • 2 ts Salt
  • 1/8 ts Black Pepper
  • 2 c Cracker Crumbs
  • 3 c Parmesan Cheese; grated
  • 2 c Mushroom Soup


Drain the asparagus and place layers of the asparagus and sliced eggs in a 2 1/2-quart buttered casserole dish.
Sprinkle with salt and pepper to taste, then top with cracker crumbs. Cover with half the grated Parmesan cheese.
Pour one-half the mushroom soup over the cheese. Repeat the cheese and soup layers, then bake for about an hour in a 325-F degree oven. Serve warm.
Posted to by Recipe-a-Day <> on Nov 15, 1999, converted by MM_Buster v2.0l.