Ritz-Cracker Asparagus Casserole

Recipe by BeachGirl
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READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    bunches fresh asparagus or (15 ounce) cans asparagus, drained
  • 4
    hard-boiled eggs, peeled & thinly sliced
  • 13
    cup butter flavored cracker, crushed (I use Ritz)
  • 1
    cup shredded sharp cheddar cheese
  • 12
    can cream of mushroom soup, undiluted
  • 14
    cup milk
  • salt and pepper, to taste
  • 14
    teaspoon italian seasoning (optional)
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DIRECTIONS

  • Drop fresh asparagus into boiling water.
  • As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
  • Drain.
  • Mix soup and milk together.
  • Place asparagus in 9x13x2-inch casserole.
  • Top with sliced eggs.
  • Sprinkle with crackers; sprinkle with cheese.
  • Pour soup mixture over casserole.
  • Bake at 350 degrees until hot, just bubbling and cheese is melted.
  • NOTE: For a spicier version my family really, really likes, I use Cheez-its (Hot and Spicy) crackers instead of the butter-flavored crackers mentioned above. I usually add a few more crackers than the original recipe calls for.
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