This is a great stockpile recipe! Our family has this at every holiday or family gathering since I could remember. It is originally my grandmother's and even people who don't like asparagus love this recipe.
Asparagus Casserole
Ingredients:
2 (141/2 oz.) cans cut asparagus (the least expensive will work as it is going in a casserole)
2 c. soda cracker crumbs (about 1 stack)
1/2 c. butter, melted
1/2 lb. sharp Cheddar, shredded (3 c.)
1/2 c. sliced almonds
1 (10 3/4 oz.) can cream of mushroom soup
Directions:
1. Mix cheese, crumbs, and butter. Place about 2/3 of mixture in bottom of ovenproof dish.
2. Drain asparagus (save the liquid) and add some of the liquid to the soup until it isn't so thick.
3. Arrange asparagus over crust; sprinkle half the nuts, then add soup mixture. Top with remaining cracker-cheese mixture and almonds. Bake 30 to 45 minutes at 350 until bubbly.
For other great recipes, check out the Grocery Cart Challenge for Recipe Swap!
No comments:
Post a Comment