ASPARAGUS CASSEROLE

1 can cream of mushroom soup or cream of celery

2 cans (14 oz.) all green asparagus spears

4 hardboiled eggs, chopped

10 oz. mild cheddar cheese, grated

Alternate layers of asparagus, eggs, soup and grated cheese in casserole dish.  Top with grated cheese and heat in 350 degree oven until cheese is melted and bubbly.  Do not overcook.

Elizabeth Carter