"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

ASPARAGUS, CHEESE AND EGG CASSEROLE Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for ASPARAGUS, CHEESE AND EGG CASSEROLE, by , is from Parker's Landing Communtiy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Henrietta Booker
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 CAN MUSHROOM SOUP
CUP LIQUID DRAINED FROM ASPARAGUS
2 CANS ASPARAGUS TIPS
1/3 POUND GRATED CHEDDAR CHEESE
1 CUP CRACKER CRUMBS
CUP CHOPPED TOASTED ALMONDS
STICK BUTTER
1 TABLESPOON WORCESTERSHIRE
4 BOILED EGGS
SALT AND PEPPER TO TASTE

Directions:
Directions:
MIX CRACKER CRUMBS AND ALMONDS.
COMBINE BUTTER, SOUP, ASPARAGUS LIQUID AND CHEESE IN SAUCEPAN. HEAT UNTIL BLENDED. ALTERNATE ASPARAGUS, EGGS SAUCE AND CRACKER CRUMBS MAKING TWO LAYERS OF EACH.

BAKE AT 350 FOR 30 MINUTES

 

 

 

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

 

 

433W  

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!