"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Asparagus Casserole Recipe

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

Contributor:  
Contributor:  
Doris English
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 #2 Can French style green beans
1- 14 1/2 oz can of asparagus
2- 10 1/2 oz can cream of mushroom soup
1- 2 oz can pimentos
1/2 tsp Tabasco sauce
1 cup of milk
1/4 cup liquid from asparagus
1/3 cup grated parmesan or cheddar cheese
1 roll Ritz crackers
1 large box French fried onion rings (frozen are better)

Directions:
Directions:
Drain beans and asparagus saving 1/4 cup liquid from asparagus. Pour soup in sauce pan and add pimentos, Tabasco sauce, milk and liquid from asparagus. Heat until lumps dissolve but do not boil.Crush Ritz crackers and line bottom of baking dish with part of crumbs. Layer beans on crumbs and pour in part of soup mixture over them. Layer more cracker crumbs and part of cheese and then asparagus. Place remaining cheese and cracker crumbs on top of asparagus then pour remaining soup mixture over this. Bake at 350 degrees for 20 minutes. Then top with onion rings and bake 10 more minutes.(English peas may be used instead of the green beans)

 

 

 

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