Bailey's Berry Patch

Berry Patch Recipes
~ Vegetables ~

Pearce's Asparagus Casserole

2 cans cut asparagus or 1 lb. fresh 1 cup milk 1 can cream of mushroom soup 36 toasted saltine crackers, crumbled 4 hard boiled eggs, sliced 1 stick butter or margarine 6 to 8 sliced mushrooms salt & pepper to taste (or Tony Chachere’s Original Seasoning) 1/2 lb American cheese or mild Cheddar,grated. paprika additional cheese for topping

Drain asparagus (saving juice) or cut fresh asparagus into 1 1/2 or 2 inch pieces and cook until tender, crisp (saving juice) and set aside. Thin mushroom soup with asparagus juice until mixture is of spreading consistency. Pre-heat over to 350 degrees. Butter 9” x 13” baking dish. Casserole will be made in layers. Sprinkle 1/3 of the cracker crumbs in bottom of dish. Layer (in this order) 1/2 of egg slices, 1/2 of mushrooms, 1/2 of asparagus, 1/2 of soup mixture, 1/2 of cheese and top with 1/2 of butter sliced. Sprinkle with salt and pepper or with Tony Chachere’s Original Seasoning. Repeat this layering again beginning with 1/3 cracker crumbs.. Finish casserole by topping off dish with the remaining 1/3 of the cracker crumbs. Pour the milk over the top of the casserole and top with additional cheese. Sprinkle lightly with paprika for color. Place casserole in oven and bake for 20 to 30 minutes or until cheese is melted and casserole is hot. This casserole can be doubled and it reheats beautifully.