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Asparagus Casserole
Ingredients:
Can of asparagus
Can of cheddar cheese soup (condensed)
Can of mushroom soup
2 hard boiled eggs
1/2 stick margarine
1/2 cup sliced almonds
Saltine crackers
Directions:
Melt margarine. Crush the crackers. Mix margarine and crackers.
Spread a little more than half of mixture on bottom of 9x12 casserole dish.
Drain asparagus. Layer on top of cracker crumbs.
Slice the boiled eggs, place on top of asparagus.
Spoon cheddar cheese, then mushroom soup over the top.
Sprinkle remaining cracker crumbs on top. Top with almonds.
Bake at 350 until done (bubbly).
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