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Chris in NM
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 Asparagus Casserole - TNT
« Thread Started on Dec 3, 2005, 3:04pm »

Asparagus Casserole

4 cans asparagus spears, reserve juice
2 cans cream of mushroom soup
8 hard boiled eggs
grated cheddar cheese - enough for 2 layers
saltine crackers
pepper to taste

Mix mushroom soup with enough asparagus juice to make it creamy. Set aside. Layer 2 cans of the asparagus spears on the bottom of the large casserole dish. Slice and layer four of the hard boiled eggs on top of the spears. Gently spread 1/2 of the soup mixture on the top. Crumble saltine crackers on the next layer to the desired thickness. Cover with a layer of cheddar cheese. Repeat all the layers except the cheese. Bake at 350º F for 30 - 40 minutes. Remove from oven and add the last layer of cheese. Return to the oven and bake until the cheese is a golden brown.
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