ASPARAGUS CASSEROLE
This casserole has been on the table for every holiday dinner at my parents' house, and my own, for as long as I can remember. I'm giving the proportions for the smaller size, but you'll need to double it and use a four quart casserole or a 9"x13" pan for a larger crowd. It's not gourmet, it's just good.
Provided by Teresa G. @sokygal
Categories Vegetables
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees Fahrenheit and place oven rack in middle position.
- Prep and assemble all ingredients.
- Lightly butter (or spray with cooking oil spray) a 2 quart casserole. (NOTE: Since casserole dishes come in a variety of shapes and depths these days, these directions are for 2 layers, however it can easily be converted to 3 layers.)
- Spread a thin layer of the cream of mushroom soup in the bottom of prepared dish (about 2 tablespoons.)
- Evenly distribute 1 1/2 cans of drained asparagus in dish.
- Place slices of 2 hard boiled eggs evenly over the asparagus.
- Carefully, so as not to disturb the yolks too much, spread 1 1/2 cans of soup over the egg layer.
- Sprinkle with half of the shredded cheese.
- Repeat layers of asparagus, eggs, soup and cheese.
- Place the casserole dish on a rimmed cookie sheet and bake at 375 degrees F for 45 minutes; remove from oven, top with croutons, return to oven and continue to bake for another 10-15 minutes or until beginning to bubble close to the middle. (Cover lightly with aluminum foil if croutons begin to get too brown.)
- Remove from oven and let cool for 10 minutes before serving.
- Cover and refrigerate leftovers.
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