Mrs. Harriett'S Asparagus Casserole

• Ritz crackers (about 1 1/2 stacks)
• 3 boiled eggs
• 1/2 lb. grated cheese
• 1/4 stick butter
• 1 can mushroom soup
• 1 small can green asparagus tips (reserve juice)
• 3 pieces pimento, cut fine
• 1/2 c. milk

1. Heat soup, milk, butter, pimento and juice of asparagus in a heavy boiler until well blended.
2. Grease casserole bowl; cover bottom with Ritz crackers; add layer of asparagus, boiled eggs, grated cheese and layer of sauce.
3. Repeat and put cheese on top (can also crumble up some cracker crumbs on top).
4. Bake at 350u0b0 until bubbling.
5. (You can melt 2 or 3 tablespoons butter; add 2 or 3 tablespoons flour to thicken and then add milk and asparagus juice to the consistency of a thick soup and use in place of the mushroom soup, butter, milk and asparagus juice.
6. It is quite good this way, also.)
7. I never really liked asparagus until I ate this casserole.
8. Delicious!

crackers, eggs, grated cheese, butter, mushroom soup, green asparagus, pimento, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=205153 (may not work)