Scallop Casserole - cooking recipe

Ingredients

35 Ritz crackers, crushed
1 1/2 lbs bay scallops
1 (16 ounce) can whole asparagus, Drained Well
4 hard-boiled eggs, sliced
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup shredded cheddar cheese
4 tablespoons melted butter

Preparation

If using sea scallops cut them in half.
Measure 1/4 cup of crused crackers and set aside.
Sprinkle remaining crumbs evenly over the bottom of a 2 1/2 quart casserole.
Cook scallops in boiling water or saute in frying pan with about 2 tablespoons butter for 2-3 minutes.
Arrange over the top of the crumbs.
Place asparagus over the top of the scallops.
Layer egg slices over the top of the asparagus.
Pour soup over the casserole.
Sprinkle rest of crumbs and then cheese over the top.
Pour melted butter over the top.
Bake uncovered in a 350 degree oven for 35 minutes.
NOTE: Casserole can be made ahead, make sure to cool the cooked scallops before assembling. Refrigerate until ready to bake.