Pecan Asparagus Casserole
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 (12 -16 ounce) boxes frozen asparagus, thawed
- 5 hard-boiled eggs, sliced
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1⁄2 cup chicken bouillon
- pepper
- 1 cup shredded monterey jack cheese
- 1 cup butter cracker crumb
- 1⁄4 cup melted butter
- 1⁄2 cup chopped pecans
directions
- Layer asparagus and eggs in buttered 9x13 casserole.
- Combine soup, bouillon, pepper& mix well.
- Pour over eggs.
- Sprinkle with cheese, then crumbs& melted butter.
- Top with pecans.
- Bake at 325° for 45 minutes.
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RECIPE SUBMITTED BY
venus2
United States
I live in south texas and own an interior decorating firm. we cook for fun with friends and family. my favorite recipes are the ones received from friends. we have a nice garden so we get eat alot of fresh veggies and herbs all year round. I am also a golf-wife so I have taken up hobbies in self defense. I love to exercise, garden, paint, & sew. My darling hubby was my HS sweetheart but we didn't marry until we had 3 other marriages & 4 children between us.