"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Asparagus Casserole Recipe

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

Contributor:  
Contributor:  
Terri Dallriva
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 - 15 oz. cans of Asparagus (reserve 1/2 c. juice)
1 can Cream of Mushroom soup
1/2 tsp. salt
3/4 tsp. pepper
1/2 c. asparagus juice
1 c. bread crumbs
1 c. grated sharp cheddar cheese
3 boiled eggs
1 can water chestnuts, drained and sliced
4 tbsp. butter

Directions:
Directions:
Place asparagus in bottom of casserole. Mix soup, salt, pepper, and asparagus juice. Pour over asparagus. Place water chestnuts and eggs on top. Sprinkle with cheese. Melt butter and mix with bread crumbs and sprinkle over cheese. Bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The best asparagus casserole ever!

 

 

 

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