"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Creamy Asparagus Casserole Recipe

  Tried it? Rate this Recipe:


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

Heather Lawrie Smith
Added: Saturday, November 17, 2007


1 can (10 3/4 oz.) condensed cream of Chicken and
mushroom soup, undiluted
1/2 cup milk
1 package (10 oz.) frozen cut green beans, thawed
1 package (8 oz.) frozen asparagus cuts and tips, thawed
and drained
1 can (4oz) mushrooms stems and pieces, drained
2 cups cubed day-old bread
2 tablespoons sliced almonds
2 tablespoons butter or margarine, melted

In a large bowl, combine soup and milk. Add beans,
asparagus and mushrooms; mix well. Pour into a greased 8
inch square baking dish. Cover and bake at 350 degrees for
20 minutes. Toss bread cubes, almonds and butter; sprinkle
over the casserole. Bake, uncovered, 15-20 minutes longer
or until bubbly.

Serves: 6-8




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!