Product Recipes
- 2 medium cans asparagus
- 2 cups saltines, crumbled
- 1/2 lb sharp cheese, grated
- 1/4 cup butter or margarine
- 3 hard boiled eggs
- 1 can mushroom soup
- white pepper
- paprika
- butter
Mix crumbled saltines with grated cheese. Mix asparagus liquid with mushroom soup. Place a little unmelted butter in bottom of 2-quart casserole, or 8" x 8" baking dish. Add 1/3 of the cracker-cheese mix. Add 1/2 the asparagus and 1/2 the eggs, cut up. Pour over 1/2 the liquid. Season with salt and pepper. Repeat the layers, ending with a layer of crackers and cheese. Sprinkle with paprika. Bake uncovered at 350° for 35 minutes. Serves 6.
