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Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Douglas Owen
Added: Wednesday, May 7, 2008


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


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 350 until brown and bubbly.

Optional ingredients: toasted almonds or water chestnuts.




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