Asparagus Casserole ala Nita

Recipe by Nita Holleman
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven 350 Degrees F.
  • Spray 2 quart (9X13 inch) Oven Casserole Dish with Butter Spray or grease with butter.
  • Line bottom of casserole dish with a layer of 1 1/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag).
  • Spread out contents of 2 cans of Del Monte Fresh Cut Asparagus across the stuffing mix.
  • Drizzle the juice of 1 fresh lemon over the asparagus.
  • Nita's Note: Microwave lemon about 10 seconds before squeezing and you will get more juice.
  • Melt 1 stick Butter over low heat being careful NOT to brown or burn it, OR, place butter in a microwave safe dish, cover dish with waxed paper and microwave it for about 35 seconds.
  • Pour melted butter over asparagus and stuffing mix.
  • Combine 1/4 cup Half& Half or milk with 1 can Campbell's Cream of Mushroom Soup and 2 tablespoons chopped pimento (optional), drained.
  • Pour over asparagus and stuffing mix.
  • Place casserole in center of preheated 350 Degrees F.
  • oven and bake for about 25 minutes.
  • Spread 1 cup grated Sharp Cheddar Cheese over top of casserole.
  • Bake 10 or 12 minutes until cheese is melted thoroughly.
  • Serve hot.
  • ENJOY!
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