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"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 is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Two 14 1/2 ounce cans asparagus spears, drained
One eight ounce can water chestnuts, drained and sliced, or chopped if you prefer
One 8 ounce can sliced mushrooms, drained
One two ounce jar diced pimentos
Four hard boiled eggs, chopped
One 10 3/4 ounce can cream of mushroom soup
One 3 ounce can French-fried onion rings

Directions:
Directions:
Preheat oven to 350º. Grease a 1 1/2 quart casserole dish. Place asparagus spears in prepared dish. Mix water chestnuts, mushrooms, pimentos, and eggs with soup, and pour over asparagus. Bake for 20 minutes. Top with onion rings and bake 10 minutes longer.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Mom was such a great cook....sadly she is just not able to do much anymore....but it was definitely one of her many talents. Glad to know Gary has good memories of some of her special dishes.

 

 

 

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