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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from Remember When We Cooked , with some slight variation. Ingredients:
2 cans asparagus |
2 cans cream of celery soup |
4 eggs, harboiled and chopped |
1 1/2 cups grated cheddar cheese |
1 cup breadcrumbs |
tabasco sauce, to taste |
salt and pepper, to taste |
Directions:
1. Drain asparagas and retain 4 tablespoons of the liquid.
2. Dilute the soup with the reserved liquid.
3. In medium greased casserole, make layers as follows: 1 can asparagas, 1 can diluted soup, 1/2 chopped eggs, 1/2 grated cheese, Tabasco, salt and pepper.
4. Repeat, top with bread crumbs.
5. Bake, uncovered, at 350 degrees for 45 minutes.
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