Asparagus Almond Casserole
Ingredients
- 1 can cut asparagus drained
- 1 can cream of mushroom soup
- 2 hard-cooked eggs chopped
- 2 Tbsp slivered almonds
- red pepper and paprika to taste
- 12 c grated Cheddar cheese
Directions
- Combine asparagus with soup eggs and almonds
- Season with a little red pepper and paprika
- Mix well
- Place in buttered casserole
- Spread cheese over top
- Bake about 30 minutes at 350