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.
nd set aside.
Place asparagus into a large skillet with
Drain asparagus and use the liquid to thin down the cream of asparagus soup to the consistency of thick gravy.
Place cut asparagus, eggs, cheese, pepper and 1/2 of the onions in casserole dish.
Pour soup mixture over all and mix gently.
Cover with remaining onions.
Heat in oven until hot and bubbly.
Drain asparagus spears and place in Pammed ovenproof dish. Pour over this 1 can cream of asparagus soup (not diluted).
Top with a light sprinkling of crushed cheese crackers; can add sliced almonds, also.
Bake at 350\u00b0 for about 30 minutes or until bubbly.
In medium saucepan, combine cream of mushroom soup, asparagus, milk and cream.
Heat just to boiling.
Add crabmeat.
Heat thoroughly.
Remove from heat.
Stir in sherry.
Stir in butter, dash of hot sauce and Old Bay seasoning.
Serve sprinkled with paprika and chopped parsley.
Heat soup (undiluted); dissolve jello in it.
Add cream cheese, then add other ingredients.
Blend well and pour into shallow pan or mold.
In large saucepan, combine soup.
Slowly stir in water and milk.
Stir in sherry and half of cheese cubes.
When very hot, but not boiling, add chopped parsley, almonds and the rest of cheese cubes.
Serves 4 to 6.
Measure all dry ingredients and place in a Ziploc Bag.
Combine and place in a storage container.
To use combine 1/3 cup mix with 1 cup of water.
Add in any of the above optional ingredients.
Cook over low heat until thickened.
Stir the Cream of Wheat into the milk . This
br>Mix in 1/2 of package of cheese. Pour 1/2
Take one asparagus spear, hold at both ends,
Cut the tips off of 12 asparagus (1 1/2\") and set
tablespoons of water.
Cut up raw or frozen asparagus.
Brown chicken breasts in butter, then place in a 9 x 13-inch baking dish.
Mix the soup, sour cream and mushrooms; pour 1/4 of this mixture over the chicken breasts.
Make a layer of asparagus spears.
Cover with 1/2 Parmesan cheese.
Add remainder of soup mixture; cover with remaining cheese.
Bake at 350\u00b0 for 1 hour, uncovered.
stirring, pour in the can of condensed soup.
With the
In the soup pot, melt the butter with the oil.
Add onion, cooking until transparent.
Add garlic and thyme, cook until the garlic smells aromatic, just a few minutes.
Put both cans of asparagus and their liquid in a blender to puree. Add the pureed asparagus and chicken broth to the pot. Heat through.
Add milk or cream to the pot, being careful not to allow it to boil.
Adjust seasonings to your taste. You might serve with a pat of butter in the center of the bowl.
Trim off coarse ends of asparagus.
Cut asparagus into 1-inch pieces.
Combine asparagus and 1 cup broth in medium saucepan. Cook 12 to 15 minutes until tender.
Place layer of asparagus tips in casserole dish.
Cover with 1 sliced egg and 1/8 pound grated cheese.
Use remaining asparagus, egg and cheese in the same manner.
Top with the can of mushroom soup.
Place cracker crumbs on top.
Bake in 350\u00b0 oven for 30 minutes.
tock.
Stir in the asparagus, salt, pepper, and bring to
rom bread and cut 4 of the slices into quarters.