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Asparagus And Egg Casserole

Southern.Crockpot's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Asparagus
Interest: 
Quick

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