Hard-cooked and sliced eggs are layered
with chopped ham, cheese and cream of asparagus soup and then
baked until hot and bubbly.
Eggs Oskar
- 10 large hard-cooked 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 at 350°F (175°C) for
30 to 35 minutes or until bubbly. Spoon servings on to plates.
Makes 6 to 8 servings.
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