Crunchy Asparagus Casserole - cooking recipe

Ingredients

2 (No. 303) cans green asparagus
4 hard-boiled eggs, sliced
salt and pepper to taste
1 can cream of mushroom soup
1 c. corn flake crumbs
1/2 c. slivered almonds
1 c. cheese, grated
paprika

Preparation

Drain asparagus, saving liquid.
Arrange in buttered casserole. Cover with egg slices and add salt and pepper.
Dilute soup with liquid from asparagus and pour over asparagus and eggs.
Sprinkle with almonds.
Cover with crushed corn flake crumbs.
Top with cheese and sprinkle with paprika.
Bake at 400\u00b0 until cheese is melted and casserole is thoroughly heated.