• 1 pkg frozen or fresh asparagus
• 1 cup cooked cubed ham or cooked bacon
• ¼ cup grated American cheese
• 2 Tbsp quick cooking tapioca
• 2 Tbsp chopped green pepper
• 2 Tbsp chopped onions
• 1 Tbsp parsley (fresh or flakes)
• 1 Tbsp lemon juice
• 4 hard cooked eggs, sliced
• ½ cup light cream or milk
• 1 can Cream of mushroom soup*
• ½ cup dry bread crumbs
• 2 Tbsp butter or margarine

Cook asparagus.

Drain thoroughly and place in bottom of greased casserole.

Combine ham, cheese, tapioca, green pepper, onion, parsley, lemon juice.

Place alternate layers of ham mixture and egg slices atop asparagus.

Stir cream into mushroom soup, mix until smooth and pour over casserole.

Mix bread crumbs with butter.

Put crumbs on top of casserole.

Bake at 375º for 25 minutes.

*See homemade cream of mushroom soup on page 86.