Asparagus Casserole With Almonds

by Gramma Cookie

1 can of green asparagus spears or 1 1/2 lbs. of fresh asparagus, steamed
3 hard boiled eggs (chopped)
6 slices crispy fried bacon (crumbled)
1/2 cup slivered almonds
salt and pepper to taste
1 can of cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup of fine bread crumbs

Preheat your oven to 350 deg. F.

After draining the asparagus place it in a shallow baking pan. Spread the chopped eggs over the asparagus spears and then add the bacon and almond slivers. Add the salt and pepper to your taste.

Cover with the mushroom soup and cheddar cheese and the sprinkle with the bread crumbs.

Bake in a preheated 350 deg. F. oven for about 30 minutes or until the it becomes bubbly and the top is a nice golden brown.

The asparagus casserole recipe make about 6 servings.