2 cans of asparagus spears
1 stick of butter
1 package Townhouse crackers crushed
½ lb Colby cheese or mild cheddar shredded
1 can of Cream of Mushroom soup
5 hard boiled eggs sliced 1/8”
Salt and pepper
In a (1.5 quart) 8” X 8” X 2”+ casserole dish; mix shredded cheese with cracker crumbs, set aside.Add most of the liquid from the asparagus to the uncooked mushroom soup, stir well, also set aside. Put a layer (1/3) of the cracker crumb/cheese mixture on the bottom of the casserole dish, then place a layer of the asparagus spears (1 can), thenlayer 2½ or 3 of the sliced hard boiled eggs, then melt butter (approx 50 seconds in the microwave) and drizzle half the butter on the eggs, then sprinkle with salt and pepper, then add ½ themushroom soup mixture and spread evenly. Repeat layers. Top with the remainder of the cheese/crumbs. Bake at 350 for 30-35 minutes or until bubbly.
Layer order:
1/3 of the crumbs/cheese mixture
1 can of the Asparagus
2-1/2 or 3 Sliced Eggs
½ Stick Butter
Salt & Pepper
Soup
And repeat
Finally top with the remaining cheese/crumb mixture.
