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July 15, 2008

Yummy Asparagus Casserole

Okay, after submitting my recipe to The Pioneer Woman and being 5403 in her comments, I think I will post it here if anyone cares to know how to make the best Asparagus Casserole ever.  So here it is:

 Asparagus Casserole - The Yummiest ever

Cast of Characters:
3-5 cans of cut Asparagus Spears
A squirt of Lemon Juice
Shredded Cheddar Cheese
2 cans of Campbells Cream of Mushroom Soup
Whole Milk
A stick of butter
A stick of Saltine Crackers
Salt & Pepper

How to make this mouth-watering casserole

1. Drain the Asparagus spears and place them in the bottom of a large casserole dish

2. In a mixing bowl, mix the 2 cans of Cream of Mushroom Soup with whole milk.  Keep adding the milk until the consistency is not thick, but not runny.  I never measure it, I just keep adding the milk and stirring until it is a thick but moveable consistency.  Add a dash of salt and pepper to the mixture.

3. Pour the mixture over the Asparagus in the casserole dish.

4. Sprinkle some paprika over the top of the casserole mixture in the casserole dish.

5. Add a layer of shredded cheddar cheese to the top of the mixture.

6. In a saucepan or skillet, heat a stick of butter and let it melt slowly.

7.  While the butter is melting, take an unopened stick of saltine crackers and put them in a freezer bag.  Drop it on the floor and stomp on it until the crackers are nice and smashed. 

8.  Pour the crackers into the skillet or saucepan of completely melted butter and stir.

9.  Cook the cracker crumbs until most of them are nice and brown.

10.  Pour the cracker crumbs over the casserole - on top of the cheese layer now.

11.  Cook in the oven at 350 degrees for 15 minutes. 

12.  Mouthwatering Asparagus casserole for the entire family!  Yummy.

Now I've got to go make dinner and since my mouth is watering for this casserole, I suppose it will have to be on the menu tonight.

Enjoy folks!


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