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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A wonderful side dish to complement chicken or steak. Or if you are like me just eat more asparagus casserole and forget the meat. Ingredients:
2 c. asparagus, cut into pieces and cooked |
1 c. mushrooms, sliced |
1/2 large onion, diced |
4 eggs, hard cooked and sliced |
1 1/2 c. shredded cheddar cheese |
2-3 t. butter |
one can cream of mushroom soup |
10 cheddar cheese biscuits |
2 t. butter |
1/4 tsp garlic powder |
Directions:
1. Preheat the oven to 375°. In a square 9 x 9” pan, layer 1/2 the asparagus, mushrooms, onions, eggs and cheese and dot with butter. Repeat layers. Spoon soup evenly over top. Bake for 15 min or until bubbly.
2. Meanwhile make biscuits, add cheese into dough and cut into 2” rounds. Place biscuits on top of casserole. Return to oven and bake an additional 15-20 min or until biscuits are a deep golden brown.
3. Melt butter and add garlic powder.
4. Brush tops of biscuits with garlic butter after removing from the oven.
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