Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Asparagus Stuffing Mix Casserole
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- #62
serves/makes:
ready in:
2 reviews
ingredients
2 cups herb seasoned stuffing mix
2 cans cut asparagus
1 fresh lemon, juiced
1/2 cup butter, melted
1 can cream of mushroom soup
1/4 cup half & half or milk
2 tablespoons chopped pimento, drained (optional)
1 cup grated sharp cheddar cheese
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 stuffing. Spread out asparagus across the stuffing mix. Drizzle the lemon juice over the asparagus.
Pour melted butter over asparagus and stuffing mix. Combine half and half or milk with soup and chopped pimento (optional).
Pour over asparagus and stuffing mix. Place casserole in center of preheated 350 degrees F. oven and bake for about 25 minutes. Spread Cheddar cheese over top of casserole. Bake 10 or 12 minutes until cheese is melted thoroughly.
Serve hot.
cook's notes
Microwave lemon about 10 seconds before squeezing and you will get more juice.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
September 9, 2013
I used fresh asparagus that I blanched first. Delicious recipe!
March 6, 2012
Is the stuffing coooked or uncooked?
It's uncooked.