Friday, April 26, 2013

Asparagus and Hard Boiled Egg Casserole

It's Asparagus season.......

8 Hard Boiled Eggs ( I have resorted to buying them already boiled and peeled) , Sliced
2 pounds of Asparagus , steamed  ( place in a saute pan , cover with water, bring to a boil, cook for 5 minutes, run under cold water and cut into 1" pieces.
1- 26oz. can Cream of Mushroom Soup, undiluted
1 7oz. can of Mushroom Pieces and Stems
1 sleeve of Crushed Ritz Crackers , crushed
3 C Shredded Swiss Cheese ( I use French Comte Cheese) or whatever I have available
1 stick of Butter, softened

Prepare the hard boiled eggs:
Place eggs in a saucepan just big enough to hold them in the bottom.
Cover with cold water
Bring to a boil uncovered, immediately remove from heat, cover and let stand for 10 minutes.
Remove from water, cool them in the pot with cold water.
Peel and Slice them.

Butter a 4 QT. Casserole Dish with 1/2 the Butter
Layer the Casserole Dish:
1/2 of the Asparagus
1/2 of the Soup
1/2 of the Mushrooms
1/2 of the Egg Slices
1C of the Cheese
1/2 of the Crackers

Melt the remaining butter and drizzle over the Crackers
Bake covered at 350 degrees for 25 minutes.

Remove the cover, sprinkle with remaining Cup of Cheese and Bake and additional 5 minutes.

Peace in the Kitchen!

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