Asparagus Casserole
Serves 8-10

2 (15 oz.) cans asparagus-or 1 lb fresh
6 hard-cooked eggs, sliced
2 (10 oz.) cans cream of mushroom soup
1 (4 oz.) jar chopped pimentos
1 small can slivered almonds, toasted
1/2 cup shredded cheddar cheese
8 saltine crackers, crumbled
2 teaspoons butter

1. Layer asparagus, eggs, soup, pimentos, and almonds in a buttered 9 x 12-inch baking dish.
2. Sprinkle with the cheese & cracker crumbs. Dot with butter.
3. Bake at 350 degrees for 30 minutes or until hot & bubbly.