Asparagus Casserole. Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
You can have Asparagus Casserole using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Asparagus Casserole
- You need of family sized cans of cream of mushroom soup condensed.
- It’s of fresh asparagus.
- You need of portabella mushrooms.
- You need of evaporated milk.
- Prepare of Fried onion crisps.
Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. This is an old southern recipe that our family has changed through the years to better suit our taste. In a large saucepan over medium heat, melt butter.
Asparagus Casserole step by step
If you used condensed soup then use evaporated milk. If soup is NOT condensed do NOT use evaporated milk..
Rinse mushrooms and asparagus and slice. Asparagus cut bottom ends off and cut stalks in half length. Slice mushrooms. Layers them until all are in casserole dish..
Pour cream of mushroom soup and evaporated milk into a bowl and mix together. Then pour mixture over asparagus and mushrooms. Cover with tinfoil and cool at 350° until asparagus is slightly al dente..
To serve sprinkle with fried onions…side note the soup if you made the mixture too thin is a great base for gravy..
It is known for its high folic acid, potassium, fiber, thiamine, B Vitamins, Vitamin A, Vitamin C and Vitamin K content. Melt butter in a large pan over medium heat. Cover evenly with half the sour cream mixture. Thoroughly drain second can asparagus and layer. Top with remaining sour cream mixture.
