"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Asparaghetti Casserole, by Cindy Arnold, is from Clark Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 8 oz. box thin spaghetti 2 cans asparagus tips 1 can cream of mushroom soup cheese, grated salt to taste
Break spaghetti into thirds; cook and drain. Place spaghetti, then asparagus into casserole dish. Add cream of mushroom soup. Dilute with juice of asparagus. Top with grated cheese. Bake at 400º for 15-30 minutes.
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