Tuesday, November 26, 2013

Asparagus Casserole

· 3 cups canned asparagus, not drained (if using spears cut into bite size pieces)
· 1 (10 ¾ ounce) can condensed cream of mushroom soup
· 1 cup grated cheddar cheese
· 1 ¼ cups Ritz cracker crumbs
· 3 eggs, well beaten
· 2 tablespoons chopped pimientos
· Salt and pepper, to taste
· 2 tablespoons butter, melted

Preheat oven to 350 degrees.
In a bowl mix the asparagus with liquid, mushroom soup, cheese, cracker crumbs, eggs, pimientos, and salt and pepper.
Pour into a 9” x 13” casserole dish. Pour the butter over the top.
Bake uncovered for 30 minutes or until lightly browned.

No comments:

Post a Comment