Asparagus Casserole

Name: Asparagus Casserole
Total time: 2400 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 family sized cans of cream of mushroom soup condensed; 2 bundles fresh asparagus; 2 containers portabella mushrooms; 1 can (12 oz) evaporated milk; Fried onion crisps

Bren @jerzygyrll

Maryland

This is the recipe my dad made for me to try that last Christmas he was alive. I never liked green bean casserole so he made me this. It has since become a Holiday staple.

Bren @jerzygyrll

Maryland

This is the recipe my dad made for me to try that last Christmas he was alive. I never liked green bean casserole so he made me this. It has since become a Holiday staple.

Saved

Ingredients

40 min

6-8 servings

2family sized cans of cream of mushroom soup condensed
2 bundlesfresh asparagus
2 containersportabella mushrooms
1 can (12 oz)evaporated milk
Fried onion crisps

Saved

Steps

40 min

1

If you used condensed soup then use evaporated milk. If soup is NOT condensed do NOT use evaporated milk.
2

Rinse mushrooms and asparagus and slice. Asparagus cut bottom ends off and cut stalks in half length. Slice mushrooms. Layers them until all are in casserole dish.
3

Pour cream of mushroom soup and evaporated milk into a bowl and mix together. Then pour mixture over asparagus and mushrooms. Cover with tinfoil and cool at 350° until asparagus is slightly al dente.
4

To serve sprinkle with fried onions...side note the soup if you made the mixture too thin is a great base for gravy.