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Asparagus Casserole Recipe

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Asparagus Casserole image
Mary Catherine and Myra graduate St. Vincents 1960

 

This recipe for Asparagus Casserole, by , is from Family Favorites, 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!

Contributor:  
Contributor:  
Myra Wayshak Mangum

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz) small English peas, drained
1 (16 oz) can asparagus cuts, drained
1 (8 oz) jar sliced mushrooms, drained
1 can cream of mushroom soup
1/2 cup cracker crumbs
1 cup shredded cheddar cheese (I like sharp)

Directions:
Directions:
In a greased 2 qt. casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese I have the beautiful French casserole dish with flowers that Myra always used and smile each time I use it.

Repeat layers Bake at 350 for about 30 min until bubbly

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Traditional Family Recipe. Myra and I were childhood friends living on Barksdale AFB. We went to high school at St Vincent's Academy and remained best friends as long as she lived. Myra and her five boys joined our family for Thanksgiving and Christmas dinner every year they lived in Shreveport. She brought an Asparagus Casserole in a beautiful flowered dish each time they came. I have the casserole dish now and smile every time I use it. Her boys and their families still keep in touch with our family. I know this pleases her!
Love to all, Mimi

 

 

 

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