Hard-boiled and sliced eggs are layered with chopped ham, cheese and cream of asparagus soup and then baked until hot and bubbly.
10 large hard-boiled eggs, peeled and sliced
2 cups finely chopped ham
1 (10.75-ounce) can condensed cream of asparagus soup, undiluted
3 cups cheese (cheddar, Swiss or American), shredded
- In a 1 1/2 to 2-quart generously buttered casserole dish, make layers beginning with the eggs, then ham and then cheese. Spread 1/2 a can of asparagus soup over the cheese. Repeat the layering and spread the remaining 1/2 can of soup over that layer. Repeat the layering again, ending with cheese (and no soup) on the top.
- Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes or until bubbly. Spoon servings on to plates.
Makes 6 servings.