Asparagus Casserole

Asparagus Casserole I

Ingredients:

• 1 cup uncooked rice
• 1 can asparagus (drain and reserve liquid)
• 1 egg (beaten)
• 1 can condensed cream of mushroom soup
• 1/2 cup grated American cheese

Directions:

Cook rice in the juice of the asparagus, adding enough water to make 2 cup Combine egg, soup and cheese. Add rice and asparagus. Pour all ingredients into buttered casserole. Bake at 350 degrees for 30 minutes. Serves 6

By Robin

Asparagus Casserole II

Ingredients

• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 Tbsp. asparagus juice (reserved from canned asparagus)
• 1 cup whipping cream or half and half
• 1/2 cup grated cheese (Colby or Cheddar)
• 1 can sliced mushrooms
• 2 cans asparagus
• Ritz crackers crumbs
• Salt and Pepper to taste.

Directions

Mix butter in saucepan and gradually add flour, stirring constantly. Add asparagus juice, making a paste. Add cream, stirring constantly until thick. Add salt, pepper and cheese. Stir until dissolved. Add mushrooms.

Line bottom of casserole with one can of asparagus. Cover with sauce. Add second can of asparagus and cracker crumbs.

Bake at 350 degrees F for 20 minutes.

By Connie from Mountain Home, AR

Asparagus Casserole III

Ingredients

• 2 cans green asparagus, drained
• 5 hard-boiled eggs, sliced
• 1 can peas
• 2 cans mushrooms
• 1 can cream of mushroom soup
• 2 Tbsp. slightly melted butter

Directions

By Robin from Washington, IA

Asparagus Casserole IV

Ingredients

• 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}
• 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

Directions

By Connie from Cotter, AR