Not Just For Holidays Asparagus Casserole

Asparagus casserole is one of Andy's favorite side dishes. It is required for every single holiday. Every time I fix it; we wonder why don't we serve it throughout the year? The other night we had smoked chicken and I thought this would be a perfect side. It was finished before the chicken and I had it sitting on the stove. The next thing I know Andy is digging in and fixing a "nibble plate." What's that you ask? It's the bowl or plate that he puts a few bites in to "test" the food before we eat. Anyway, I go in there again about 15 minutes later and literally 2/3 of the dish is gone! Now, I will admit to a bite or two myself; but good grief!

While you have the casserole baking, I invite you to check out the link below from the QUICK EASY COOK blog and be sure to bookmark "The Definite Guide to Cook Asparagus in 2017!" This is a perfect resource for tips on preparing and cooking asparagus complete with twenty mouth-watering recipes.

INGREDIENTS:

• 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!)

Preheat oven to 375 degrees.
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.