Ingredients
- 2 cans sliced asparagus
- 1 can cream of celery soup
- 2 hard cooked eggs thinly sliced
- 1 cup grated cheddar cheese
- 1/2 cup coarsely crushed saltines
- 1 teaspoon butter
Description
This Is A Recipe I Obtained From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Hager Estate In Canton, Texas In 1982.
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