In small casserole, put 1/2 of asparagus and spread 1/2 of soup over the top.
Sprinkle with 1/2 of cheese and cracker crumbs.
Repeat layers.
Bake at 450\u00b0 for 30 minutes.
Place asparagus in casserole. Mix soup, juice, salt and pepper and pour over asparagus. Sprinkle with cheese. Melt butter and mix with bread crumbs. Sprinkle over cheese. Bake at 300\u00b0 for about 45 minutes.
Combine first 9 ingredients and spoon into a greased 8-inch square baking dish.
Bake, uncovered, at 400\u00b0 for 30 minutes. Garnish casserole with drained asparagus spears and pimento strips, if desired.
Serves 6.
Drain asparagus tips.
Place in casserole dish.
Sprinkle with grated cheese.
Spoon mushroom soup over asparagus and add boiled eggs.
Sprinkle extra cheese and bread crumbs on top.
Pour melted butter over bread crumbs.
Bake at 350\u00b0 for 20 minutes or until heated thoroughly.
Cut asparagus into 1-inch pieces.
Make a layer of asparagus, layer of sliced eggs and a layer of soup, then repeat.
Top with buttered cracker crumbs (melt butter and crumble cracker crumbs in it).
Bake at 350\u00b0 for about 20 minutes.
Drain asparagus and peas.
Pour in greased casserole dish. Pour undiluted soup and cheese on top.
Sprinkle cracker crumbs on top of cheese.
Bake at 350\u00b0 for 30 minutes.
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.
Put layer of asparagus in Pyrex dish and add layer of soup, then layer of crushed Ritz crackers.
Add butter, salt and pepper. Then add another layer of asparagus and soup.
Top with layer of crackers and bake in moderate oven, about 45 minutes, until brown on top.
Drain asparagus.
Place half in bowl.
Cover with half the soup.
Cover with layer of eggs.
Repeat.
Dot with butter.
Bake at 325\u00b0 for 30 minutes.
Serves 5 to 6.
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.
Empty the drained asparagus into an ovensafe casserole dish. Spoon soup evenly over asparagus.
Bake at 350\u00b0 until mixture bubbles, about 15 to 20 minutes.
Add cheese and bake another 15 minutes.
Preheat oven to 350\u00b0.
Crush crackers.
Pour some of the liquid from asparagus on crackers (will be mushy).
Drain remainder of asparagus.
Add mushroom soup, cheese and almonds.
Mix well. Spread a layer of cracker mixture in Pyrex baking dish; layer the cut asparagus.
Add remainder of cracker mixture.
Sprinkle cracker crumbs on top.
Put in a 350\u00b0 oven and heat until bubbly.
Serves 6. So-oo-oo easy, so-oo-oo good!
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
Cut bottoms off asparagus, then cut remainder of stalks into 2-inch pieces.
Melt butter in pan over medium heat- do not burn.
Add garlic for about 30 seconds, then add asparagus.
Stir fry until asparagus is tender.
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;