Holidays are made for asparagus casserole... uh, errrr, or asparagus casserole is made for holidays? How about we eat asparagus casserole every holiday. And some non-holidays. But especially holidays. Because it's delicious. It's a celebration in your mouth.
Ingredients:
4 cans asparagus
4 hard cooked eggs
2 cans cream of mushroom soup (we use reduced fat)
1 can milk
Cheese Nips, crushed (we use the about 4 cups pre-crushed - you can also use goldfish)
Pre-heat your oven to 350 degrees. In a casserole dish sprayed with Pam, put in a layer of asparagus (about 2 cans). Slice hard boiled eggs into 1/4" slices lengthwise and 
layer over asparagus, using all your eggs. Mix your cream of mushroom soup with your milk and pour 1/2 the mixture over this layer. Finish with another layer of 
asparagus (about 2 cans). Pour remaining mushroom soup mixture over final layer. Put 4 cups Cheese Nips into a plastic bag and squeeze all the air out 
of the bag before you seal. Beat the bag with a rolling pin, wooden spoon or some such thing until your Nips are crushed. Sprinkle the crushed Nips over your casserole. Pop the whole bit into the oven for 20 to 30 minutes - you'll see it bubbling when it's done.P.S. You can thank me later.
