Asparagus Casserole - cooking recipe

Ingredients
    2 cans asparagus
    2 eggs, hard-boiled
    1 Tbsp. liquid from asparagus
    1 can mushroom soup
    1/2 tsp. celery salt
    salt and pepper
    1 Tbsp. butter
    1 1/2 c. grated cheese
    crumbled Ritz crackers
Preparation
    Drain asparagus, reserving a small amount of liquid.
    Butter a 1-quart casserole and arrange half of the asparagus on the bottom. Cover with the sliced eggs.

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