1/4 lb saltine crackers
1 can asparagus; cut
4 1/2 oz pimientos
1 can mushroom soup
1 cup cheddar cheese; grated
3 each hard-boiled eggs; optional
In 2-qt. casserole layer ingredients as follows: 1/2 crackers, crumbled 1/2 asparagus 1/2 pimientos (in strips) 1/2 mushroom soup mixed with pimiento juice 1/2 grated cheese Repeat the layers using other half of ingredients. Top with cheese or crumbled potato chips. Heat in moderate oven (375 deg.) until bubbly and topping has browned.
