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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Asparagus Casserole Recipe

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This recipe for Asparagus Casserole is from The Huiet Family Cookbook ,volumn II, 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:  
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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