Saturday, September 18, 2010

Asparagas Casserole

30 regular saltine crackers
1 can asparagus, drained
1 can cream of chicken soup
1/4 pound american cheese
4 hard cooked eggs
1/2 cup milk
Butter a 2 quart casserole. Put 1/3 of the cracker crumbs in the bottom, then add 1/2 of the asparagus, add two of the eggs sliced, half of the cream soup and half of the american cheese.
add another 1/3 of the crumbs, the rest of the asparagas, eggs, cheese and soup. Put the last crackers on top. pour 3 tablespoons of the asparagus liquid and 1/2 cup of milk over the top.
Bake for 30 minutes at 350 degrees.

1 comment:

  1. This recipe was given to me by JoAnn Stroh, she brought the dish to a church picnic. I enjoyed it so I asked her for the recipe. Later Norman and I bought the farm where she lived with her husband, it belonged to her-in-laws Harvey & Katie Stroh, . She and her husband decide to move to her parents farm so the Stroh farm was sold to us.