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ASPARAGUS CASSEROLE Recipe

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This recipe for ASPARAGUS CASSEROLE is from KOOKING IN KAREN'S KITCHEN, 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 , DRAIN, RESERVING LIQUID
2 HARD BOILED EGGS
1 CAN MUSHROOM SOUP
1 TBSP ASPARAGUS JUICE
1 1/3 CUP GRATED CHEESE
SALT AND PEPPER TO TASTE
TOPPING:
1 TBSP OLEO, MELTED
1 CUP CRUMBLED RITZ CRACKERS
Directions:
Directions:
BUTTER A 1 QT CASSEROLE AND ARRANGE I CAN ASPARAGUS ON THE BOTTOM. COVER WITH THE SLICED EGGS. HEAT SOUP WITH THE SEASONINGS AND POUR HALF OVER THE EGGS, SPRINKLE WITH 2/3 CUP CHEESE. REPEAT LAYERS AND TOP WITH CRUMBLED CRACKERS THAT HAVE BEEN MIXED WITH MELTED OLEO. BAKE AT 350º UNTIL BROWN AND BUBBLY.
Personal Notes:
Personal Notes:
IF YOU DON'T LIKE MUSHROOM SOUP, USE CREAM OF CELERY.

 

 

 

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