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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Great-Grandma's Asparagus Casserole Recipe

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This recipe for Great-Grandma's Asparagus Casserole is from Long Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans of Asparagus, 15 oz. each, drained
2 hard boiled eggs, peeled, sliced and diced.
1/2 cup Cheez-Its cheese crackers, crushed
1 cup sharp cheddar cheese, shredded
1 can cream of mushroom soup, undiluted
salt and pepper
1/4 cup milk
Directions:
Directions:
Mix soup and milk together; place Asparagus in a 9 x 13 x 2 greased casserole dish as the first layer. next layer in the diced eggs. Next layer sprinkle crackers over the top and then for the following layer, sprinkle the shredded cheese. For the final layer, pour the soup mixture over everything. Bake in the oven at 350 degrees until hot, bubbling and the cheese is melted. Maybe 25 - 30 minutes.

Grandmother Long used to make this over the July 4th holiday when we visited family in Kingsport, Tennessee, 1957 to 1965 while she was living. Aunt Grace took over and more frequently made the Boccoli Casserole recipe for July 4th 1965 to 1987 while she was alive, We still make it for special occasions.
Personal Notes:
Personal Notes:
I don't quite like this one as much as the Broccoli Casserole, the Corn Bake or the Eggplant Casserole, but my Grandmother used to make it for us and if you like Asparagus, you'll probably like it.

 

 

 

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