Saturday, 18 November 2017
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| Bo's Asparagus Casserole |
"This casserole is a staple at our excursion food. Loaded with asparagus, cream of mushroom soup, and creamy cheese, it's sure to be a crowd-pleaser!"
Ingredients :
- 4 (15 ounce) cans extra-lengthy asparagus spears, drained - divided
- 2 (10.Seventy five ounce) cans condensed cream of mushroom soup
- 12 (1 ounce) slices processed cheese meals (which includes Velveeta®), divided
- 1 sleeve buttery round crackers, overwhelmed
- 1/2 cup butter, reduce into 1/4-inch cubes
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H |
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- Preheat oven to 350 ranges F (one hundred seventy five levels C).
- Place half the asparagus into the bottom of an 11x7-inch baking dish.
- Spread 1 can cream of mushroom soup over the asparagus.
- Top soup with 6 slices processed cheese.
- Layer on remaining asparagus, remaining soup, and last slices of processed cheese.
- Sprinkle cracker crumbs over the casserole; unfold butter cubes lightly over the crumbs.
- Bake within the preheated oven till the casserole is bubbling and the cracker topping is gently browned, about 45 minutes.
Notes :
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