Asparagus And Egg Casserole
27 Sep 2010
|Cheddar cheese soup||11 Ounce (1 Can, Undiluted)|
|Milk||1⁄4 Cup (4 tbs)|
|Canned asparagus spears||10 Ounce, drained (1 Can)|
|Hard cooked eggs||4 , sliced|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Combine soup and milk; stir until blended.
Arrange alternate layers of asparagus, soup mixture, eggs, and almonds in a greased 1-quart casserole.
Bake at 375° for 20 minutes.
Asparagus And Egg Casserole Recipe