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Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Van Dorp - Daughter of Henry and Dorothy Tuinstra
Added: Thursday, June 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs fresh asparagus, cut up into pieces, cooked, and drained.

1 can cream of mushroom soup
1 can cream of celery soup
1 (10 oz) pkg cheese & garlic croutons, crushed
2 c milk
grated cheddar cheese (optional)

Directions:
Directions:
Mix soup and milk. Layer in casserole dish in 3-4 layers: crushed croutons, asparagus, soup and milk. Top with grated cheddar cheese if desired. Bake at 350 in covered dish until bubbly. (30 - 45 minutes)

Personal Notes:
Personal Notes:
We older "cuzzins" remember Aunt Dorothy bringing a 10 quart pot of cooked asparagus
to the reunion on Memorial Day, and taking it home
empty. ed.

 

 

 

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