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Asparagus Casserole

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Asparagus Casserole

 

2 cans asparagus

I c sour cream

1 can cream of mushroom

1-cup cheddar cheese

Saltine crackers

 

Mix SC, soup, and a little liquid from asparagus

together.

Put 1 can asparagus in bottom of baking dish, then layer

half the SC mixture, then other can asparagus,

then rest of asparagus.

Top with cheddar cheese and crumble cracker on top.

Put a pat of butter in the middle and bake it at 350

for about 20 minutes or until cheese bubbles.

 

 

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  • 3 years later...

oh my Gods and so is this one!!

-

Jenn Bartimus

AAA my group

Sunday, October 01, 2006 2:35 PM

Asparagus Casserole

 

 

Asparagus Casserole

 

Recipe By : Southern Living

Serving Size : 12 Preparation Time :0:10

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 10 oz pkgs frozen asparagus* -- thawed & well-drained

3 tablespoons margarine

2 tablespoons flour

1 1/2 cups milk

3/4 cup shredded Parmesan cheese -- (fresh)

1/8 teaspoon salt

2/3 cup breadcrumbs

1 tablespoon margarine -- melted

1/4 teaspoon paprika

 

Arrange asparagus in a lightly greased 13x9-inch baking dish.

Melt 3 tablespoons margarine in a heavy saucepan over medium heat; whisk in

flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk,

cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese

and salt and pour over asparagus.

Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted

margarine, and paprika. Sprinkle evenly over casserole.

Bake at 350 ° F for 25 to 30 minutes or until thoroughly heated.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : * 3 pounds of fresh asparagus may be substituted. Snap off tough ends

and remove scales with a vegetable peeler. Cook in boiling water to cover for

3-5 minutes; drain.

ARE YOU READY FOR THE HOLIDAYS

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