Tuesday, March 24, 2015

Asparagus Casserole

I saw this recipe in a Penzey's catalogue and knew I would make it. I made a trip to their store and bought the fox point seasoning and used that.   Jenna and I really like this casserole and will make it again.  I couldn't find cream of asparagus soup, so used what is bolded.

Asparagus Casserole

Penzey Catalogue 
          
3-4 bunches asparagus (about 3 lbs.)
2 11-oz. cans cream of asparagus soup (or 16 oz. cream cheese mixed with 1 Cup water plus 1 tsp. VEGETABLE or CHICKEN SOUP BASE)
1 Cup milk
1/2 Cup sour cream
1/4 tsp. roasted garlic(dried), optional
1/4 tsp. pepper
2 tsp. MURAL OF FLAVOR or FOX POINT SEASONING
1 6-oz. can French-fried onions
                 
               
Preheat oven to 350°. Wash the asparagus and cut into halves or thirds. Place in boiling water and cook for 4-6 minutes, depending on how thick the stems are; you want the asparagus mostly done. Remove from heat, drain and run briefly under cool water. Set aside. In a large bowl, combine the soup or cream cheese mix, milk, sour cream, GARLIC (if using), PEPPER and SEASONING of choice. Add the asparagus and mix until well coated. Stir in half of the French-fried onions. Pour into a lightly greased 9x13 pan. Bake at 350° for 20 minutes. Carefully remove the pan from the oven and sprinkle the remaining onions over the top of the casserole. Return to the oven and bake for 5 more minutes.
Prep. time: 20 minutes
Cooking time: 25 minutes
Serves: 12-14

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