Creamy Asparagus Casserole |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I've been looking for a recipe to get my DH to eat asparagus. Haven't tried this yet, but hope it does the trick! Ingredients:
1 (10 3/4 ounce) can cream of chicken and mushroom soup |
1/2 cup milk |
1 (10 ounce) package frozen cut green beans, thawed |
1 (8 ounce) frozen asparagus, cuts and tips thawed and drained |
1 (4 ounce) can mushroom stems and pieces, drained |
2 cups cubed day-old bread |
2 tablespoons sliced almonds |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine soup and milk.
2. Add beans, asparagus and mushrooms; mix well.
3. Pour into a greased 8-inch square baking dish.
4. Cover and bake at 350 degrees for 20 minutes.
5. Toss bread cubes, almonds and butter; sprinkle over the casserole.
6. Bake, uncovered, 15-20 minutes longer or until bubbly.
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