"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Asparagus Casserole Recipe

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

Contributor:  
Contributor:  

Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. bread cubes
1 c. milk
3 eggs, beaten
1 8-oz. can sliced mushrooms, drained
1 4-oz. jar pimentos, drained
1 1/4 c. sharp cheddar cheese, grated
1/2 stick margarine, melted
1 c. onion, finely chopped
1 tsp. salt
1/4 tsp. pepper
3 10.5-oz. cans asparagus, drained

Directions:
Directions:
Cube three or four slices of white sandwich bread, discarding crusts. Mix with milk with eggs until bread is softened. Add all other ingredients except asparagus, saving one-quarter cup of cheese for topping. Mix well and then fold in asparagus. Place into a greased two-quart casserole, sprinkle remaining cheese on top and cover with foil. Bake in 350 oven for 40 minutes. Uncover and bake an additional 15-20 minutes.

 

 

 

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