Asparagus Casserole
The Mississippi Cookbook
1 can asparagus, large
4 hard-boiled egg, sliced
1 teaspoon salt
dash pepper
1 cup cracker crumbs
1 1/2 cups grated cheese
1 cup mushroom soup
Drain the asparagus. Place layers of asparagus and sliced eggs in a buttered casserole, sprinkle with salt and pepper and cracker crumbs. Cover with grated cheese. Pour one-half of mushroom soup over this. Repeat layer - pour remainder of soup over contents of the dish. Bake 1 hour at 325 degrees.
*This is a popular holiday side-dish, and could be made with a thick white sauce
in place of the cream of mushroom soup.