Swiss Asparagus

01 Jan

Brought to us by Greg

2 cans asparagus (already cut will work well) drained
1 can mushroom soup ( as it comes from can)
Small jar pimentos (about 2oz jar)
2 hard cooked eggs – chopped
½ teaspoon salt
6 oz sharp cheese (already grated – can use 8 oz if that is package size)
2/3 cup bread crumbs mixed with melted butter

Mix everything but the asparagus. If it seems too thick, can add milk to thin it. Small amount at a time.

Spray or butter an 8X8 pan – glass works well. Layer 1/3 soup mix, ½ asparagus, soup , asparagus, end with soup and sprinkle on bread crumbs.

325 degrees until it bubbles around edges and is heated through.

(I actually used fresh asparagus, blanched for about 2 minutes, and cut up into approximately 1” long pieces)


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