Asparagus Casserole
Source:Audrey Branham-Northington of Detroit.

2 cans long or chopped asparagus or 2 bunches fresh (if fresh, presteam 15 minutes)
1 can mushroom soup, condensed
Lemon pepper, to taste
2 eggs, boiled and chopped
2 cups shredded cheddar cheese
1 can Durkee onion rings

Cover bottom of 9- by-12-inch Pyrex dish.

Drain excess liquid from asparagus. Place in bottom of dish. Sprinkle with black lemon pepper. Pour on condensed mushroom soup; sprinkle with 2 chopped boiled eggs and 2 cups shredded cheese. Cover with Durkee onion rings.

Put in microwave for 3 1/2-4 minutes or in 350 degree oven for about 30 minutes. Casserole should be hot, bubbly and crisp on top and rings slightly brown.

Makes 8 servings.