Ingredients
1 large can asparagus, drained
2 hard cooked eggs, sliced
1 can cream of celery soup
Toasted bread crumbs
1/4 pound cheese, grated
Instructions
Arrange alternating layers of asparagus and eggs in a casserole dish. Cover with soup. Sprinkle with crumbs and cheese. Bake at 350 degrees for 20 minutes.
– Barbara Vance
Asparagus Casserole
Click HERE to download a printable version.
Provided by Barbara Vance