1 large can asparagus
1 can cream of mushroom soup
1/4 lb. Cheddar cheese, grated
3 hard boiled eggs, sliced
1/2 c. melted margarine
Drain asparagus, save juice. Mix soup with asparagus
juice. In baking dish, arrange layers of asparagus, sliced
eggs and soup. Top with cracker crumbs which have been soaked
in melted butter. Bake in 350 degrees oven until crumbs are brown and
mixture bubbles, about 30 minutes.
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