Asparagus Casserole

Submitted by Carol Reich

Asparagus Casserole


  • 1 can mushroom soup
  • 1/4 lb. Velveeta cheese
  • 1 tsp. margarine
  • 1 (14 oz.) can asparagus drained
  • 2-3 medium boiled potatoes
  • 2 hard-boiled eggs
  • Pepper to taste
  • Parmesan cheese


  • Heat together soup, cheese, and margarine until melted. Add pepper to taste. Cut potatoes in small slices. Layer half of the potatoes, asparagus, soup mixture, and one egg. Repeat layers ending with sliced egg. Sprinkle with parmesan cheese. Bake at 350 degrees until hot.