Recipe by Debbie M
"Have copies of this recipe ready if you take this dish to a pot-luck. Quick prep time and wonderful flavor."
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1 (15 ounce) can
1 (8 ounce) can
sliced water chestnuts, drained
1 (15 ounce) can
baby peas, drained
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded Cheddar cheese
1 (1 pound) loaf
white bread, crusts trimmed
grated Parmesan cheese
The rest of the non asparagus lovers loved this! I, who love the stuff, didn't care for it at all. Also I found a lb of bread far too much and only used about 1/2 called for. If I make it again I would slice the asparagus into 2-3inch pieces for easier scooping.
This is definately a mixed review. I made this for company and it was GONE! They absolutely loved it, but I didn't. Asparagus is my favorite vegetable and all I could taste was the butter. I recommend halfing the amount of bread and butter...it was just too much. I also recommend using fresh vegetables. By the time the casserole came out of the oven...the veggies were very soggy. So I didn't enjoy it yet, but this recipe is a good start and definately has potential!
Great tasting casserole.
I made this sidedish because I needed a quick vegetable for a dinner pary I was having. The guests really liked it! The water chestnuts add a nice crunchy touch to the cassarole. The 2nd time I made the recipe, I tried adding cubed bread crumbs without as much butter, but it didn't turnout as good as the original recipe. So, I don't recommend any alterations to this recipe. It is great just as it is and reheats nicely too!
I've tried this recipe a couple of times and modified it the second. Both variations are delicious, but I find it makes the casserole a lot less heavy if you cut the amount of bread and butter in half. The soup is still enough to pull it all together and keep the dish moist. Overall, a delicious recipe either way - the asparagus and two cheeses are the best part!
I made this recipe with fresh asparagus for a Thanksgiving dinner at our club. We served about 60 people total. Everyone raved over this dish and I have had several requests for the recipe.
It's awesome, I used fresh and cut some fat with the following: Ingredients 1 pound of fresh, cut up asparagus or 1 (15 ounce) can asparagus, drained and cut up 1 (10.75 ounce) can condensed cream of mushroom soup 1 sm. can mushrooms 1/4 C dried onions or 1/2 C fresh onions chopped 1 cups shredded Cheddar cheese or what ever cheese you have on hand....I had pizza cheese 1/2 stick butter melted 8 oz. cubbed bread - I used about 4 stale hamburg buns 1/2 teaspoon pepper Directions Preheat oven to 350 degrees F (175 degrees C). Spray pan with oil. Layer asparagus in the bottom of a medium baking dish. Top with drained mushrooms and cream of mushroom soup. Add pepper and stir. Melt butter in a microwave safe large bowl for a minute or less. Slice bread into 1/4 to 1/2 inch cubes, and toss in the butter. When butter has been absorbed, layer bread in the baking dish on top of the veggies. Sprinkle with cheese. Bake in the preheated oven 35 minutes, or until bubbly and golden brown.
This recipe is good but the vegetables need to be fresh to really taste great and take advantage of all the vitamins in the vegatables.
I used fresh vegetables and added fresh mushrooms and it tasted great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 363
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