alt and pepper. Add the asparagus and saute until just tender
Preheat oven to 350.
Layer bottom of casserole dish with Cheese Nips (crushed or whole).
In separate bowl mix Celery Soup and Milk together until smooth.
Add the can of Asparagus to Soup mixture and stir together.(if using whole Spears,cut into bite size).
Carefully pour in casserole dish over Crackers.
Top with more Cheese Nips Crackers.
Dot with a little butter or margarine and sprinkle fresh black pepper on top.
Bake until brown and bubbly.
ENJOY!
Preheat oven to 375 degrees.
In a greased 2 1/2 quart baking dish, combine asparagus, eggs and ham.
Add cheese, green pepper, onion and parsley, mix gently.
In a small bowl, blend lemon juice, cream and soup, add to casserole and mix well.
Combine bread crumbs, and 2 tablespoons butter, sprinkle over casserole.
Bake for 25 minutes.
Let stand a few minutes before serving.
Melt oleo; slice bread in finger size slices.
Dip in melted oleo and set aside.
Drain cooked asparagus and place in a long casserole dish.
Cut water chestnuts and place on top.
(I use the juice too.)
Put cheese on that, then cover with mushroom soup. Cover with bread slices.
Bake at 350\u00b0 until bread is brown.
In a large bowl, combine soup and milk.
Add beans, asparagus and mushrooms; mix well.
Pour into a greased 8-inch square baking dish.
Cover and bake at 350 degrees for 20 minutes.
Toss bread cubes, almonds and butter; sprinkle over the casserole.
Bake, uncovered, 15-20 minutes longer or until bubbly.
killet, and steam until the asparagus is very tender, about 20
Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
Spread buttered crumbs over top.
Bake at 400F for approximately 20 to 30 minutes or until bubbly.
Drain asparagus, reserving liquid.
Melt butter;
br>Arrange the asparagus in a 9x13 inch casserole dish. They should
nd set aside.
Place asparagus into a large skillet with
Drain asparagus.
Alternate layers of asparagus, grated onion and grated cheese.
Pour on a layer of soup.
Sprinkle with onion. Place in oven at 350\u00b0 until bubbly.
Remove and place buttered bread crumbs on top and brown while dressing.
Boil asparagus for a few minutes (or
quart (9X13 inch) Oven Casserole Dish with Butter Spray or
Preheat oven to 350\u00b0.
Grease a 2-quart casserole dish.
Save liquid from asparagus, melt butter and blend in flour and salt. Add liquid and cook until thickened, stirring frequently.
Remove from heat.
Add cheese; stir until cheese is melted.
Alternate layers of hard-boiled eggs, asparagus and cheese sauce.
Cover with bread crumbs in greased casserole.
Sprinkle paprika over crumbs. Bake at 350\u00b0 for 30 minutes.
Serves 4 to 8.
Melt butter in saucepan.
Add flour, liquid from asparagus and cream of asparagus soup; heat until creamy.
Combine milk and cornstarch; add this to mixture and cook until thickened.
In casserole dish, layer with 1/2 of the English peas and 1/2 the asparagus, then covered with half of thickened sauce and repeat with remaining peas, asparagus and sauce.
Top with grated cheese and bake at 350\u00b0 until heated throughout and cheese is melted, about 15 to 20 minutes.
Watch closely.
Cook asparagus as directed until barely tender; drain.
Melt butter in a small pan; stir in flour, salt and pepper, blending until smooth.
Add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
Turn half of the asparagus into a 1-quart casserole.
Top with half the eggs.
Pour half the sauce over the asparagus.
Repeat with remaining asparagus, eggs and sauce.
Bake 20 to 30 minutes at 325\u00b0.
One pound fresh or one pound drained canned asparagus can be used.
In casserole, put layer of asparagus, layer of cheese and layer of broken crackers.
Repeat layering process.
Mix soup with half broth from canned asparagus and milk.
Pour over casserole and bake at 375\u00b0 for 30 minutes.
Coat casserole dish with margarine.
Cover bottom of casserole with layer of crushed crackers.
Place layer of asparagus (1/2 can) over crackers.
Cover asparagus with a layer of mushroom soup (1/2 can).
Place layer of grated cheese.
Repeat until all ingredients used.
Dot with margarine or butter.
Pour juice from asparagus over top layer.
Bake at 400\u00b0 approximately 20 to 30 minutes until cheese melts and lightly browns.
Rub casserole with margarine.
Cover bottom of casserole with layer of broken saltines, next a layer of asparagus (1/2 can), a layer of soup (1/2 can) and a layer of grated cheese.
Repeat with saltines, asparagus, soup and end with cheese.
Pour juice from asparagus over this.
Bake at 400\u00b0 for 20 to 30 minutes or until cheese melts and browns.
Drop fresh asparagus into boiling water.
As