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

Goldenrod Asparagus Casserole Recipe

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This recipe for Goldenrod Asparagus Casserole, by , is from THE ALBERS' FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Albers
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 BUNCH FRESH ASPARAGUS
4 EGGS, HARD COOKED AND SLICED
1 CUP SHREDDED CHEDDAR CHEESE
3 T. BUTTER
2 - 10 OZ. CANS CREAM OF MUSHROOM SOUP
1 T. SESAME SEED
1 - 10 OZ. CAN OF HUNGRY JACK REFRIGERATED
FLAKY BISCUITS
(COOKED CHICkEN OR TURKEY IS OPTIONAL, WHICH I
LIKE)

Directions:
Directions:
HEAT OVEN TO 375 DEGREES. LAYER HALF THE ASPARAGUS, CHICKEN, EGGS, CHEESE IN AN UNGREASED 10X6 OR 12X8 BAKING DISH, REPEAT LAYERS.. DOT WITH BUTTER. SPOON SOUP EVENLY OVER LAYERS. BAKE AT 375 DEGREES FOR 15 MINUTES OR UNTIL BUBBLY.
.SPRINKLE SESAME SEED ON WAXED PAPER. SEPARATE DOUGH INTO 10 BISCUITS. PRESS ONE SIDE OF EACH BISCUIT IN SEED AND ARRANGE SEED SIDE UP ON OVEN HOT MIXTURE. RETURN TO OVEN AND BAKE FOR 25 MINUTES OR UNTIL DEEP GOLDEN BROWN......

Personal Notes:
Personal Notes:
THIS IS A GREAT DISH FOR COMPANY AS MEG AND SCOTT WILL TESTIFY.....

 

 

 

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