Asparagus Casserole

Serves: 7
Total Calories: 163


2 (10-ounce) cans asparagus spears, drained and 1/4 cup liquid reserved
2 eggs, hard-boiled, peeled and sliced
1 (10 3/4-ounce) can cream of mushroom soup
1 (8-ounce) package shredded Cheddar cheese, divided
1 cup buttery round crackers, crushed and divided


Spray a 2-quart casserole dish with non-stick vegetable spray. Line bottom of dish with one can of asparagus spears; arrange one sliced egg over top and set aside. Heat soup in a saucepan; stir in reserved asparagus liquid. Spoon half of soup mixture over eggs; sprinkle with one cup cheese and 1/2 cup cracker crumbs. Repeat layers, ending with crumbs. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until cheese melts.

Tip: If you're making hard-boiled eggs, use eggs that have been refrigerated at least 7 to 10 days, instead of fresher eggs…the shells will slip right off.

Nutritional Facts:

Serves: 7
Total Calories: 163
Calories from Fat: 110

This Asparagus Casserole recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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