"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 The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Lesesne Hendricks
Added: Tuesday, November 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can mushroom soup
1 can milk
2 - 4 tablespoons flour
2 - 4 tablespoons butter
1 cup grated cheese
2 hard boiled eggs
1/2 cup blanched almonds
1 large or 2 small cans asparagus
buttered bread crumbs

Directions:
Directions:
Make a cream sauce using an equal amount of butter and flour depending on how thick you want your sauce. 2 tablespoons makes a fairly thin sauce. Mix in soup. Arrange alternate layers of sauce, asparagus, sliced egg and cheese. Top with cheese and buttered crumbs. Bake at 350 until heated through and cheese is melted.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This recipe came from Totsie Lesesne.

 

 

 

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