Asparagus Casserole

Ingredients

2 cans (15 ounces each) cut asparagus, drained
2 Roberts Eggs, hard-cooked and chopped
1 1/2 cans (10 3/4 ounces each) cream of mushroom soup
1/4 cup Roberts Butter
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttered cracker crumbs
1/4 cup slivered almonds, optional

Preparation

Alternate layers of asparagus, chopped egg and mushroom soup in a buttered 1 1/2 quart baking dish. Dot each layer generously with butter; season with salt and pepper. Top with cracker crumbs and almonds, if desired. Bake at 350° for 20 to 25 minutes.

Recipe Contributed By: Mrs. V. W. Nissen Omaha, Nebraska

Yield: 6 servings

Notes:

When buying fresh asparagus, look for stalks that are firm and crisp with tips that are compact and tightly closed.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.