Asparagus Casserole - cooking recipe

Ingredients

2 cans asparagus
2 eggs, hard-boiled
1 can mushroom soup
1 Tbsp. liquid from asparagus
1/2 tsp. celery salt
salt and pepper
1 Tbsp. butter
1 1/3 c. grated cheese
crumbled Ritz crackers

Preparation

Drain asparagus, reserving 1 tablespoon of liquid.
Butter one-quart casserole and arrange 1/2 of asparagus on the bottom. Cover with sliced eggs.
Heat the soup with the seasoning.
Pour half over the eggs and sprinkle with 2/3 cup of grated cheese. Repeat with the asparagus, soup and cheese layer.
Top with crumbled Ritz crackers.
Bake at 350\u00b0 until brown and bubbly. Serves 6.