Asparagus Casserole 12 Jun 13

Asparagus Casserole

1-1/2 lbs fresh asparagus
1/2 cup cracker crumbs
4 hard cooked eggs
1/4 lb grated cheese
1 can cream of mushroom soup
1 cup milk
salt and pepper

Put cracker crumbs in bottom of greased baking dish, reserving a few for the top of casserole. Then add asparagus, eggs and cheese in layers. Mix soup and milk and pour over. Add salt and pepper; top with remaining cracker crumbs. Bake at 350 degrees for 25 minutes.