Asparagus Casserole
"yum"
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (16 ounce) can asparagus spears or (16 ounce) can asparagus spears, cut
- 2 hard-boiled eggs
- 1 cup grated cheddar cheese
- 1 (2 ounce) jar canned pimientos
- 1 (10 1/4 ounce) can cream of mushroom soup or (10 1/4 ounce) can white sauce
- seasoned pepper (optional)
- fresh breadcrumb, with
- melted butter
- water chestnut (optional)
- onion (optional)
directions
- Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
- Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
- Spread buttered crumbs over top.
- Bake at 400F for approximately 20 to 30 minutes or until bubbly.
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Reviews
-
Thank you, this was a very nice and easy recipe, did not use the water chestnuts. There were no quantaties given for the breadcrumbs or the butter. I used a good cup breadcrumbs and about 1 tablespoon of butter. I grated some nutmeg over the asparagus, which is a traditional spice in over here to use with asparagus.
RECIPE SUBMITTED BY
Flora Underwood
Evans, GA
I am retired and live in Roswell, GA. My favorite cookbook is the Joy of Cooking. For fun right now I'm into geneaology and my family history. Also trying to get all our family's favorite recipes together. This is becoming a big chore.
