Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 This was a huge favorite before we started eating vegan. It's sort of a quickie supper - several canned items. Definately tastes better using all fresh ingredients. Can't seem to recreate the taste with vegan ingredients but here it is for all the lacto-ovo vegetarians. Asparagus casserole 2 lbs. fresh asparagus, cut into bite size pieces 1 package Morningstar Farms chicken strips, thawed & cut into bite size pieces 1/4 cup red onion, finely chopped 2 cans sliced mushrooms, drained well 2 cans cream of mushroom soup 3/4 cup mayonnaise 3 Tablespoons fresh lemon juice 1/4 - 1/2 cup milk 1 cup shredded cheddar cheese 2 cups cooked pasta or rice Blanch asparagus pieces in boiling water for 1 minute then place in bowl of ice water. When cooled, drain & combine with remaining ingredients in large mixing bowl. Mix thoroughly. Place in greased 9 x 13 pan. Bake at 350 degrees for until warmed through and bubbly, about 45 minutes. Quote Link to comment Share on other sites More sharing options...
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