"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Brown
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large can asparagus
1 can cream of mushroom soup
4 hard-boiled eggs, sliced thin
1/2 cup grated cheese
Slivered almonds
1/2 cup cracker crumbs (optional)
Salt and pepper to taste

Directions:
Directions:
Mix soup with 1/4 cup liquid from asparagus. Beginning with asparagus, make layers of asparagus, eggs, and soup mixture in a buttered casserole dish. Microwave for 6 to 8 minutes. on HIGH, then top with cracker crumbs, grated cheese and almonds. Microwave 1 or 2 minutes. more.

 

 

 

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