| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
10 |
To 12 |
INGREDIENTS
| 2 |
lg |
Cans Asparagus |
| 8 |
|
Hard-boiled Eggs; sliced |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Black Pepper |
| 2 |
c |
Cracker Crumbs |
| 3 |
c |
Parmesan Cheese; grated |
| 2 |
c |
Mushroom Soup |
INSTRUCTIONS
Drain the asparagus and place layers of the asparagus and sliced eggs
in a 2 1/2-quart buttered casserole dish.
Sprinkle with salt and pepper to taste, then top with cracker crumbs.
Cover with half the grated Parmesan cheese.
Pour one-half the mushroom soup over the cheese. Repeat the cheese
and soup layers, then bake for about an hour in a 325-F degree oven.
Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 15, 1999, converted by MM_Buster
v2.0l.
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