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Saturday, August 22, 2015

Bo's Asparagus Casserole

Ingredients

  • Servings: 8
  • 4 (15 ounce) cans extra-long asparagus spears, drained - divided
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 12 (1 ounce) slices processed cheese food (such as velveeta®), divided
  • 1 sleeve buttery round crackers, crushed
  • 1/2 cup butter, cut into 1/4-inch cubes

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • place half the asparagus into the bottom of an 11x7-inch baking dish.
  • spread 1 can cream of mushroom soup over the asparagus.
  • top soup with 6 slices processed cheese.
  • layer on remaining asparagus, remaining soup, and remaining slices of processed cheese.
  • sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs.
  • bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes.

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