Asparagus Casserole - cooking recipe
Ingredients
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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
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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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