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Asparagus
Casserole
2 hard boiled eggs
1 large can asparagus (save juice)
2 cups bread crumbs
1/2 cup butter
1/2 cup chopped almonds
1 can cream of mushroom soup
Add enough asparagus juice to fill a soup can. Melt butter
and blend with soup. Heat soup just until warm.
In a casserole dish, put a layer of bread crumbs, asparagus
spears, and then crushed almonds. Repeat, ending with a layer of
bread crumbs topped with egg slices. Pour soup over casserole.
Bake at 350 degrees for 20 minutes.
The casserole may be assembled in the morning and baked later
in the day. |