Ingredients:
2 cans asparagus
2 cans cream of celery soup
4 eggs, harboiled and chopped
1 1/2 cups grated cheddar cheese
1 cup breadcrumbs
Tabasco sauce, to taste
salt and pepper, to taste
Directions:
Drain asparagas and retain 4 tablespoons of the liquid.
Dilute the soup with the reserved liquid.
In medium greased casserole, make layers as follows: 1 can asparagas, 1 can diluted soup, 1/2 chopped eggs, 1/2 grated cheese, Tabasco, salt and pepper.
Repeat, top with bread crumbs.
Bake, uncovered, at 350 degrees for 45 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.