Sunday, January 20, 2008

Aparagus Casserole

Asparagus is a strange vegetable and personally, I deplore it even if it is drowning in Hollandaise but if you have never eaten it or for that matter have tried it the normal way and don't like it, don't give up, try the following recipe as a last resort.

2 cans Asparagus Spears
1 can Cream of Mushroom soup
1/3 cup Minced Onions
1 2 oz jar Chopped Pimentos
2 cups Shredded Sharp Cheddar Cheese
1 bag Potato Chips, crushed
3 tablespoons Melted butter

Drain asparagus spears well and lay out on paper towels. Cut off any tough ends. Slice spears in 1 - 2 inch pieces. Spray a 1 1/2 quart casserole with Pam. Please half the asparagus in the casserole; top with half the soup. Spread the soup over the asparagus. Add half the onions, pimentos, and cheese. Add the second half of the asparagus, then the second half of the soup. Top with the remaining onion, pimentos and cheese. Sprinkle the crushed potato chips over all and drizzle the melted butter over the top. Bake at 350 degrees for 30 - 35 minutes or until casserole is hot and chips are a golden brown.

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