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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 Cooking With The Cousins, 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:  
2 cans asparagus, drained
3 eggs, boiled
butter (for casserole dish)

1 can cream of mushroom soup
3/4 can milk
1 c. shredded cheese (cook's choice)
salt and pepper to taste

1/2 sleeve Ritz crackers, crushed
2 Tbsp. butter, melted
Directions:
Directions:

Butter a 2-quart casserole dish and add asparagus. Slice eggs in rounds and place over asparagus.

Combine in a saucepan: soup, milk, salt, pepper, cheese. Heat to boiling point, but do not boil; pour over casserole.

Combine melted butter with crushed crackers and sprinkle over casserole.

Bake at 350º until brown and bubbly.


Optional ingredients: toasted almonds or water chestnuts.

 

 

 

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