Asparagus Casserole Presented By Highland Place Bed & Breakfast Inn

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Filed under: Breakfast, Breakfast - Egg Dishes.

Ingredients:
2 cans asparagus spears
1 can cream of chicken soup
2 cups sharp cheese, grate
4 hard boiled eggs
12 saltine crackers, crushed

Directions:
Heat soup with juice from one can of asparagus and set aside. Layer asparagus, sliced eggs, crushed crackers, then grated cheese in dish; pour soup over this layer.
On the top layer, pour soup after crackers so cheese is last (on top).
Cook until bubbly at 350 degrees.

Recipe Summary:

Other recipes by Stonewall Jackson Inn B&B:
Individual Breakfast Casserole
Crab And Swiss Quiche
Pan-seared Loin of Pork With Derry Apple Relish
Eggs With Potatoes Presented By Autumn Leaves Bed & Breakfast
Sausage Casserole Presented By Anne And George Mayer (past And Future Guests)
Blueberry Sausage Breakfast Cake
Super Easy Gingerbread House
Asparagus And Ham Strata
Pan-seared Portobello Mushroom And Tomato Eggs
Graham Cracker Streusel Coffee Cake
Chocolate Pecan Cookies
Pumpkin Brownies
Candied Sweet Potatoes With Bourbon
Christmas Breakfast Sausage Casserole
White Chocolate Apricot Muffins
Sweet Potato And Black Bean Chili
Wayne's Eggs Benedict~Stonewall Style
The Stonewall
Fresh Orange Compote With Granola
Scotch Eggs
Old-fashioned Scrapple
Zucchini Bread
Slumbering Volcanoes
Amaretto Maple Delight
Mary's Famous Pumpkin Bread
Mathew's Pineapple Upside Down Cake

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