Ingredients
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2
-
1
-
4
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2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Asparagus Casserole,–Adopted Recipe–,I was prepared for this to be gross, but it was my favorite Thanksgiving side dish! Made just a few changes: I doubled the mushrooms (good call) and used only about 1 cup cheddar and then 1/2 cup really good Parmesan. I also doubled the French fried onions and crushed half up in the mushroom soup before layering and put the rest on top as instructed. I was worried the changes I made would make it too salty since folks already thought it was too salty, but for me it was totally perfect! The asparagus was soft like I like it and the mushrooms were delicious.,This was just ok. It was too salty. If I made it again which, I don’t know if I would, I would add a couple tbsp of cream cheese to cut the salt and thicken it up. It was a little runny.
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Steps
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1
Done
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Butter a Casserole Dish. Put a Layer of Asparagus on Bottom Then Add Soup. |
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2
Done
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Next Add Mushrooms and Half the Cheese. Add Second Layer of Asparagus and End With a Layer of Cheese. |
|
3
Done
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Bake at 350 Degrees For 30 Minutes or Until Bubbly. Sprinkle Onion Rings on Top and Return to Oven For 5 Minutes More. |
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4
Done
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Serve Hot. |
