Asparagus Casserole II Recipe

Ingredients <br>- 4 eggs <br>- 3 (15 ounce) cans asparagus, drained <br>- 2 (10.75 ounce) cans condensed cream of mushroom soup <br>- 2 cups crushed buttery round crackers <br>- 4 ounces shredded Cheddar cheese <br><p></p>Directions <br>step 1: Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice. <br>step 2: Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. <br>step 3: In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients. <br>step 4: Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted. <br>

Ingredients
- 4 eggs
- 3 (15 ounce) cans asparagus, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups crushed buttery round crackers
- 4 ounces shredded Cheddar cheese

Directions
step 1: Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
step 2: Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
step 3: In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
step 4: Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

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