"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Aspargus Supreme Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Aspargus Supreme, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Sunday, February 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 -10oz can cream of mushroom soup
2 T. onion, diced
1/4 c. milk
2 T. butter
6 oz jar Old English Pimento cream cheese spread
2 #2 can aspargus spears or cuts, drained
2 hard boild eggs, chopped
1/2 c. buttered cracker crumbs

Directions:
Directions:
Blend first 5 ingredients and heat slowly until completely blended. Cover bottom of 1 1/2 qt. buttered casserole with half the aspargus, 1/2 the eggs, and half the cooked mixture (layered). Repeat layers above and top with crumbs. Bake at 350 degrees for 25-30 minutes. Can be made ahead of time, refrigerated, and then baked. Delicious!

Personal Notes:
Personal Notes:
I got this recipe from my sister-in-law, Arlene Dack.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

225W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!