Crumb-Topped Asparagus Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 can(s) (10-3/4 ounces) condensed cream of celery soup, undiluted |
5 tablespoon(s) butter, melted |
2-1/2 cup(s) crushed seasoned stuffing |
2 pound(s) fresh asparagus, trimmed and cut into 1-inch pieces |
1/4 teaspoon(s) ground cloves |
1/4 teaspoon(s) ground nutmeg |
1/2 cup(s) heavy whipping cream, divided |
1 tablespoon(s) heinz 57 steak sauce |
1/2 cup(s) mayonnaise |
1 cup(s) shredded cheddar cheese |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain well. Place in a greased 11-in.-by-7-in. baking dish; set aside.
2. In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese.
3. Toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.
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