Post by carnation037 on Nov 27, 2002 20:45:46 GMT -6
Asparagus Casserole
1 15/16oz. can asparagus, drained
4 sliced hard boiled eggs
1 tsp. salt
dash pepper
1 c. cracker crumbs
3/4 c. freshly grated Parmesan cheese
1 10 3/4oz. can cream of celery soup
1/2 c. milk or half + half
Preheat oven to 325. Butter a baking dish.
Mix the salt, pepper and cracker crumbs together. Set aside.
Mix the soup and milk together and set aside.
Place half the asparagus in the baking dish.
Then place half the eggs over that.
Sprinkle with half of the crumbs mixture.
Sprinkle half of the grated cheese over top.
Pour half of the soup mixture over the cheese.
Repeat.
Bake for 1 hour.
*Note:
This ould be made with a thick white sauce in place of the soup.
1 15/16oz. can asparagus, drained
4 sliced hard boiled eggs
1 tsp. salt
dash pepper
1 c. cracker crumbs
3/4 c. freshly grated Parmesan cheese
1 10 3/4oz. can cream of celery soup
1/2 c. milk or half + half
Preheat oven to 325. Butter a baking dish.
Mix the salt, pepper and cracker crumbs together. Set aside.
Mix the soup and milk together and set aside.
Place half the asparagus in the baking dish.
Then place half the eggs over that.
Sprinkle with half of the crumbs mixture.
Sprinkle half of the grated cheese over top.
Pour half of the soup mixture over the cheese.
Repeat.
Bake for 1 hour.
*Note:
This ould be made with a thick white sauce in place of the soup.