Pecan Asparagus Casserole

• 2 (12 -16 ounce) boxes frozen asparagus, thawed
• 5 hard-boiled eggs, sliced
• 1 (10 1/2 ounce) can cream of mushroom soup
• 12 cup chicken bouillon
• pepper
• 1 cup shredded monterey jack cheese
• 1 cup butter cracker crumb
• 14 cup melted butter
• 12 cup chopped pecans

1. Layer asparagus and eggs in buttered 9x13 casserole.
2. Combine soup, bouillon, pepper& mix well.
3. Pour over eggs.
4. Sprinkle with cheese, then crumbs& melted butter.
5. Top with pecans.
6. Bake at 325 for 45 minutes.

frozen asparagus, eggs, cream of mushroom soup, chicken bouillon, pepper, shredded monterey jack cheese, butter cracker crumb, butter, pecans

Taken from www.food.com/recipe/pecan-asparagus-casserole-71347 (may not work)