- 2 cans asparagus spears
- 1 can cream of chicken soup
- 2 cups grated sharp cheese
- 4 hard-boiled eggs sliced
- 12 saltine crackers crushed
Heat soup with juice from one can of asparagus and set aside.
Layer asparagus, sliced eggs, crushed crackers, then grated cheese in dish; pour soup over this layer. On the top layer, pour soup after crackers so cheese is last (on top).
Cook until bubbly at 350 degrees.
This recipe yields ?? servings.