Asparagus Casserole
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 cans asparagus
- 2 cans cream of celery soup
- 4 eggs, harboiled and chopped
- 1 1⁄2 cups grated cheddar cheese
- 1 cup breadcrumbs
- Tabasco sauce, to taste
- salt and pepper, to taste
directions
- Drain asparagas and retain 4 tablespoons of the liquid.
- Dilute the soup with the reserved liquid.
- In medium greased casserole, make layers as follows: 1 can asparagas, 1 can diluted soup, 1/2 chopped eggs, 1/2 grated cheese, Tabasco, salt and pepper.
- Repeat, top with bread crumbs.
- Bake, uncovered, at 350 degrees for 45 minutes.
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Reviews
-
This was okay. The taste was fine and it was definitely better than we expected for canned vegetables. We like crisper vegetables but I had these cans of asparagus that I needed to use for something. I didn't add the eggs as I didn't have any hardboiled ones, wasn't making them and my family doesn't really like them. No tabasco sauce either as there was none in the house and I decided not to use any of my husband's many habanero pepper based sauces. The cans of asparagus that I used were 15 oz each and a can of cream of celery soup was 10 3/4 oz each. I used 2 cups of cheddar cheese. I may make this again but will try it with fresh asparagus.
RECIPE SUBMITTED BY
vverkin925
Orlando, FL
I'm all about the cheap!