Asparagus Casserole
Submitted by Joan D. Teal, Southern Illinois Electric Cooperative
Servings 8
Ingredients
- 2 cups fresh asparagus or 2 cans, cut into pieces
- 4 eggs hardboiled and chopped
- 1 can cream of mushroom soup
- 1/4 can milk using soup can
- 1 cup American or Velveeta cheese cubed
- 3/4 cup buttery crackers crushed
Instructions
- Preheat oven to 350 F.
- If using fresh asparagus, bring a pot of water to a boil and blanch the asparagus by adding them to the water for 10 minutes and then placing them into an ice bath. Drain well.
- In a microwave safe bowl, add soup, milk (measured up to 1/4 of the soup can) and cheese, and microwave until cheese is melted. Fold in the asparagus and eggs.
- Pour into a buttered 8X8-inch baking dish. Top with cracker crumbs.
- Bake for 25-35 minutes.
