Casserole, By Water Baby

Hi all! This is one of the very few dishes that I can successfully make, so it must be easy, right? It's an asparagus casserole that my mom taught me to make, she learned it from the lovely Grandmother Bulletholes.

Prep time: 15-20 minutes, 5 minutes in the oven

You will need:
1 casserole dish, any size
1 bowl
1 box wheat crackers, Wheatables or other
1-2 cans of uncooked Campbell's Cream of Mushroom Soup
1-2 cans of asparagus *don't use fresh, it won't work*
Grated Cheddar Cheese
Hard Boiled Eggs

Prep:
1. Pre-heat the oven to 400.
2. Crush up crackers with a rolling pin, your hands, be creative! Put a layer about 1/2-1 inch thick on the bottom of the casserole dish.
3. Drain the juice from the cans of asparagus into the bowl. Lay the asparagus side by side on top of the crackers, just one layer, depending on how big your dish is.
4. Spoon a layer of the soup about an inch thick on the asparagus.
5. Sprinkle the cheese on top, a layer of 1-2 inches.
6. Slice the hard boiled eggs and put the slices on top of the cheese, however many you think it needs.
7. Slowly pour the asparagus juice over it all, you don't been all of it, so be careful, if it is too runny it won't turn out right. Use a toothpick or a fork to poke a few holes to the bottom so the juice gets to the crackers.
8. Put it in the oven for 5-10 minutes until the cheese is all melted. Let cool for a few minutes before serving.

This is easy, fast and great for something to take to a party.