- 1 can asparagus
- 1 can cream of mushroom soup
- 3 hard boiled eggs
- 1 cup shredded cheddar cheese
- 1 cup cracker crumbs (I like Ritz crackers best!)
Drain off liquid from asparagus. In a medium bowl mix cream of mushroom soup and about 1/3 cup of asparagus liquid. Mix in asparagus.
Chop hard boiled eggs and mix in along with cheddar cheese.
Spray a small casserole dish with oil. Pour in mixture.
Top with cracker crumbs.
Bake for 15 minutes or until bubbly and crackers are lightly browned.