Creamy Asparagus Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Unlike most kids, my son doesn't consider asparagus yucky . He loves it...especially in this dish. Whenever I serve this creamy combination, there's never any left.Teresa Kachermeyer, Frederick, Maryland Ingredients:
1 can (10-3/4 ounces) condensed creamy chicken mushroom soup, undiluted |
1/2 cup milk |
1 package (9 ounces) frozen cut green beans, thawed |
1 package (8 ounces) frozen asparagus cuts and tips, thawed and drained |
1 can (4 ounces) 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. Add beans, asparagus and mushrooms; mix well. Pour into a greased 8-in. square baking dish. Cover and bake at 350° for 20 minutes. Toss bread cubes, almonds and butter; sprinkle over the casserole. Bake, uncovered, 15-20 minutes longer or until bubbly. Yield: 6-8 servings.
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