asparagus casserole

How To Make asparagus casserole

• 1

  Preheat oven to 350 degrees Fahrenheit and place oven rack in middle position.
• 
  2

  Prep and assemble all ingredients.
• 3

  Lightly butter (or spray with cooking oil spray) a 2 quart casserole. (NOTE: Since casserole dishes come in a variety of shapes and depths these days, these directions are for 2 layers, however it can easily be converted to 3 layers.)
• 
  4

  Spread a thin layer of the cream of mushroom soup in the bottom of prepared dish (about 2 tablespoons.)
• 
  5

  Evenly distribute 1 1/2 cans of drained asparagus in dish.
• 
  6

  Place slices of 2 hard boiled eggs evenly over the asparagus.
• 
  7

  Carefully, so as not to disturb the yolks too much, spread 1 1/2 cans of soup over the egg layer.
• 
  8

  Sprinkle with half of the shredded cheese.
• 
  9

  Repeat layers of asparagus, eggs, soup and cheese.
• 
  10

  Place the casserole dish on a rimmed cookie sheet and bake at 375 degrees F for 45 minutes; remove from oven, top with croutons, return to oven and continue to bake for another 10-15 minutes or until beginning to bubble close to the middle. (Cover lightly with aluminum foil if croutons begin to get too brown.)
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  11

  Remove from oven and let cool for 10 minutes before serving.
• 
  12

  Cover and refrigerate leftovers.
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