Asparagus Pimento And Egg Casserole - cooking recipe

Ingredients

2 cans green asparagus
5 hard-boiled eggs, sliced
1 small can pimento
2 cans cream of mushroom soup
1/2 lb. sharp cheese, shredded
Ritz cracker crumbs

Preparation

Spread asparagus on bottom of buttered 13 x 9 x 2-inch casserole.
Add layer of eggs, then strips of pimento. Pour cream of mushroom soup over the top.
Then sprinkle with cheese and top with Ritz cracker crumbs.
Bake at 325\u00b0 for 40 minutes.