Asparagus Casserole


3 cups canned asparagus, not drained (if using spears cut into bite size pieces)
1 (10 ¾ ounce) can condensed cream of mushroom soup
1 cup grated cheddar cheese
1 ¼ cup Ritz cracker crumbs
3 eggs, well beaten
2 tablespoons chopped pimientos
Salt and pepper, to taste
2 tablespoons butter, melted

  1.  Preheat oven to 350 degrees.
  2. In a bowl mix the asparagus with liquid, mushroom soup, cheese, cracker crumbs, eggs, pimientos, and salt and pepper. 
  3. Pour into a 9” x 13” casserole dish.  Pour the butter over the top.
  4. Bake uncovered for 30 minutes or until lightly browned. 

Cooking With Crevolyn
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