"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Siler
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cracker crumbs
2 cups (8 oz) shredded cheddar cheese
1 (15 oz) can asparagus tips
1 (10 oz) can mushroom soup
1/2 cup (1 stick) margarine, melted

Directions:
Directions:
Preheat oven to 350. Combine the cracker crumbs and cheese in a medium bowl and mix well. Drain the asparagus reserving 1 cup liquid. Combine the reserved liquid and the soup in a large bowl and mix well. Layer 1/3 of the cracker mixture, 1/2 cup of the asparagus and 1/2 of the soup mixture in a greased 2 qt. casserole. Repeat the layers and top with the remaining cracker mixture. Drizzle with margarine. Bake for 25 min. or until golden brown.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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