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Friday, April 1, 2016

my asparagus casserole

Ingredients

  • Servings: 8
  • 1 pound fresh asparagus, trimmed
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 (8 ounce) precooked ham steak, diced - divided
  • 1 cup crushed buttery round crackers
  • 1 cup frozen green beans
  • 1 cup french fried onions
  • 2 cups shredded cheddar cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • place asparagus spears into a large skillet and pour in about 1 inch of water. bring to a boil, cover skillet, and steam until the asparagus is very tender, about 20 minutes, adding more water if needed. transfer to a plate and set aside.
  • preheat oven to 400 degrees f (200 degrees c).
  • grease a 2-quart casserole dish.
  • lay the asparagus into the bottom of the prepared casserole dish.
  • whisk together cream of mushroom soup and chicken broth in a bowl; pour half the soup mixture over the asparagus.
  • sprinkle in half the diced ham.
  • spread cracker crumbs evenly over the ham.
  • spread green beans over the cracker crumbs.
  • pour remaining soup mixture over the casserole and sprinkle on the remaining ham.
  • arrange french-fried onions over the top of the casserole, and cover the casserole with a lid.
  • bake in the preheated oven until the casserole is bubbling, about 30 minutes.
  • remove from oven, and sprinkle cheddar cheese over the casserole in an even layer.
  • return to oven without covering casserole; bake until the cheese is melted, another 5 minutes.

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