Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Eggs Oskar




Source of Recipe


?


Recipe Introduction


This dish fares well on a warmer for brunch serving.



List of Ingredients




10 hard-boiled eggs, peeled and sliced
2 cups ham, ground or shredded
1 can cream of asparagus soup, undiluted
3 cups cheese (Cheddar, Swiss or American), shredded







Recipe



In a 1 1/2 to 2-quart non-stick cooking sprayed casserole dish, make layers beginning with the eggs, then ham, then cheese. Spread 1/2 can asparagus soup over the cheese. Repeat the layering and spread the remaining 1/2 can of soup over that layer. Repeat the layer again and end with cheese (no soup) on the top.

Bake at 350 degrees for 30-35 minutes or until bubbly. Serve with a spoon.