This is a tasty casserole for a buffet or luncheon.
3 cups asparagus from cans, not drained (if frozen, add water)
1 (10¾-ounce) can condensed cream of mushroom soup
1 cup grated sharp cheddar cheese
1¼ cups Ritz cracker crumbs
3 eggs, well beaten
2 tablespoons chopped pimientos
Salt and pepper
2 tablespoons butter, melted
Preheat the oven to 350°. In a bowl mix the asparagus with juice, mushroom soup, cheese, cracker crumbs, eggs, pimientos, and salt and pepper to taste. Pour into a 9 × 13-inch casserole dish. Pour the butter over the top. Bake uncovered for 30 minutes or until lightly browned.
YIELD: 6 TO 8 SERVINGS