|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Frozen chopped asparagus||16 Ounce (2 8-Ounce Packages)|
|Cream and mushroom soup||10 3⁄4 Ounce, undiluted|
|Chopped artichoke hearts||1 Cup (16 tbs)|
|Sliced ripe olives||3 Ounce, drained|
|Mushrooms||1 1⁄2 Cup (24 tbs), sliced|
|Hard-cooked eggs||3 , sliced|
|Cheddar cheese||5 Ounce, shredded (1.25 Cups)|
Saute green pepper in butter in a skillet 5 minutes, set aside.
Cook asparagus according to package directions, drain, reserving 1/4 cup liquid.
Combine liquid and soup, mix well.
Layer half each of asparagus, green pepper, artichokes, olives, mushrooms, eggs, and soup mixture in a greased 2-quart casserole.
Bake, uncovered, at 350Â° for 30 minutes.
Sprinkle with cheese, and bake an additional 5 minutes.