Tuesday, October 28, 2014

#TastyTuesday....Asparagus Casserole Recipe

***Disclosure - Informational post only.

I made this asparagus casserole for my kids the other night and there were no leftovers so that made it clear it was a winner. When I was growing up we were only served asparagus from a can with salt and pepper. I didn't know how good they could be when you mix them with the right ingredients.  Now that I am a mother I try to incorporate all types of vegetables in the meals I serve my kids. I hope you enjoy this recipe as much as we did.
2 cans of asparagus, drained well (can use fresh steamed asparagus as well)
1 can cream of mushroom soup
1 sleeve Ritz crackers
1 8oz package shredded cheddar cheese
1 jar of mushrooms (optional)
1 small can of peas (optional)


Spray dish with cooking spray. Crumble the Ritz crackers and spread them at the bottom of the casserole dish. Next layer the asparagus on top of the crackers. (If you are adding mushrooms and peas add them to the soup in a separate bowl). Spread the cream of mushroom soup across the asparagus.
Bake in a 350°F degree oven for 20 minutes.
Remove, cover with shredded cheese and then continue baking until cheese is melted. .
Now enjoy!!!!
With Thanksgiving being right around the corner why not take something new and different besides the regular green bean casserole?