Crumb-Topped Asparagus Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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We had plenty of fresh vegetables on the farm, so I also made this family favorite with broccoli or green beans instead of asparagus. Ingredients:
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces |
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted |
1/2 cup heavy whipping cream |
1/2 cup mayonnaise |
1 tablespoon heinz 57 steak sauce |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1 cup (4 ounces) shredded cheddar cheese |
2-1/2 cups crushed seasoned stuffing |
5 tablespoons butter, melted |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain well. Place in a greased 11-in. x 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. In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
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