"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Asparagus Casserole, by The Avants, is from The BENOIT Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can asparagus, drained 2 cans small english peas, drained 1 can water chestnuts, drained and sliced 1 10 3/4 oz. can cream of mushroom soup 1 C grated cheese buttered breadcrumbs
Arrange first three ingredients in order in casserole dish. Spread cream of mushroom soup on top and follow by sprinkling cheese over the soup. Toss breadcrumbs in melted butter. Sprinkle breadcrumbs over cheese layer. Bake at 350º for 35-40 minutes.
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