Scalloped Asparagus
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Main Ingredient | Asparagus |
Description
Fix this as a wonderful side dish to go with barbequed beef brisket and corn on the cob.
Ingredients
| 1 1⁄4 | lb | fresh asparagus (can also use frozen) |
| 1 | cn | Cream of Mushroom Soup (12-1/2 oz, undiluted) |
| 4 1⁄2 | hard boiled eggs (thinly sliced) | |
| 1⁄4 | c | Pimiento |
| 2 | oz | shredded American cheese |
| 1⁄2 | c | Ritz Crackers (crumbled) |
| 1 1⁄2 | t | margarine (melted) |
Instructions
Cut asparagus into 1" pieces. (Heat for 30 seconds in boiling water to defrost if using frozen asparagus). Mix cheese with the soup. Place asparagus, eggs, pimiento, and sauce into a greased 9"x9" pan into 2 layers. Toss Ritz cracker crumbs with margarine until moistened and sprinkle over top of the casserole. Bake at 350° for 45-50 minutes until the top is brown and the asparagus is tender.
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