Asparagus Casserole


  • 1-1/2 to 2 cups herb seasoned stuffing mix
  • 2 cans cut asparagus {I use 2 to 3 cups of semi cooked fresh asparagus}
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  • juice of 1 lemon
  • 1 stick butter, melted
  • 1 can cream of mushroom soup
  • 1/4 cup half-and-half or milk
  • 1 cup grated sharp Cheddar cheese


Preheat oven to 350 degrees F. Butter a 9x13 inch pan. Line bottom of baking dish with a layer of stuffing mix. Spread out the asparagus over stuffing mix. Drizzle with lemon juice. Pour melted butter over asparagus and stuffing mix. Combine half-and-half with soup Pour over asparagus and stuffing mix. Bake 25 minutes. Sprinkle with cheese. Bake 10 to 12 minutes longer, or until cheese is melted.

By Connie from Cotter, AR


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