"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Asparagus Casserole Recipe

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

Contributor:  
Contributor:  
Mildred Johnson Spearman
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans of asparagus spears
2 cans cream of mushroom soup
1/2 stick butter
4 boiled eggs
tube of Ritz crackers crushed

Directions:
Directions:
Drain the asparagus juice into a separate container. Use the juice from one can only to dilute the soup. In a casserole dish layer asparagus, sliced boiled eggs and a little soup. Repeat. Top with any remaining soup mixture. Combine the crushed Ritz with melted butter and pour over the top of the casserole. Bake at 325

Personal Notes:
Personal Notes:
This was Jack's request for holiday dinners!

 

 

 

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