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Asparagus Casserole


Submitted by Linda Byrd, Glasgow, Kentucky


  • 2 large cans asparagus
  • 1 large can cream of mushroom soup
  • 2 hard-boiled eggs, chopped
  • 1/4 cup onion, chopped
  • 1/2 cup cheese, diced
  • 1 cup ham, chopped
  • 1/4 cup almonds, slivered


Combine all ingredients in a casserole dish. Top with almonds. Bake at 375 degrees for 30 -35 minutes.

From January, 1989 Kentucky Living magazine

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