https://www.harpsfood.com/Recipes/Detail/445/Asparagus_Casserole
1 Ratings 0 Comments
Yield: 12 servings
3 | lbs. | fresh asparagus | |
|
|||
1 | can | (10 3/4 oz.) cream of mushroom soup, undiluted | |
|
|||
3/4 | cup | mayonnaise | |
|
|||
2 | tablespoons | lemon juice | |
|
|||
1 | teaspoon | Worcestershire sauce | |
|
|||
1/4 | teaspoon | pepper | |
|
|||
1 1/2 | cups | sharp cheddar cheese, shredded | |
|
Snap off tough ends of asparagus spears; remove scales with a vegetable peeler. Cook asparagus in boiling water to cover for 3 minutes; drain. Arrange in a lightly greased 13x9-inch baking dish. Stir together mushroom soup, mayonnaise, lemon juice, Worcestershire sauce and pepper; pour over asparagus.
Bake at 350 F. for 15 to 20 minutes Sprinkle with cheese, and bake 5 more minutes until melted.
Please note that some ingredients and brands may not be available in every store.
https://www.harpsfood.com/Recipes/Detail/445/Asparagus_Casserole
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login