Asparagus Casserole

prep time:: 0 min

Serving size: 6

ingredients

1 can asparagus
2 boiled eggs -- chopped
2 tbsp onion -- chopped
1/2 C sharp cheddar cheese -- grated
1/2 C milk
1 can cream of mushroom soup
1/2 tsp salt
1/4 tsp pepper
1/2 stick butter
1/4 tsp paprika
cracker crumbs
1 can peas -- optional
1/3 C toasted almonds -- optional

directions

Place drained asparagus in buttered baking dish. Layer eggs over the asparagus, then the cheese, and peas. Dot layered asparagus and peas with butter. Season with salt and pepper.

Add milk to mushroom soup and blend well. Pour over all. Top with cracker crumbs and toasted almonds. Dot with butter and sprinkle lightly with paprika.

Bake at 350 degrees for 30 minutes.

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Per Serving (excluding unknown items): 208 Calories; 17g Fat (72.0% calories from fat); 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 499mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Amy Ralls