Asparagus Casserole

Rick Pottorf

By
@rickey555

This came from a Southern Lady that I have so much respect for. She's a fine cook from Jackson, Mississippi. This was served to me in Florida where I was station in the Navy. I had not tasted Asparagus until that time. I was only 21 at the time. This was a side dish that I could have made it the whole course and that would have been fine. I just could not get enough of it. I begged for the recipe. So here it is. It was done with canned Asparagus. I have never done it with fresh. Should work. But the flavor of canned Asparagus is really good. I used to can it when I could get it bulk.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 can(s)
asparagus drained
1 lg bag(s)
sharp cheddar cheese
saltine crackers
milk, whole
salt and pepper to taste
bread baking pan

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Layer crackers on bottom of Bread pan
3
Layer of Asparagus on top of crackers
4
Sprinkle layer of Cheese on top of Asparagus
5
Do this two more time to fill the bread pan
You can softly push down the layers as you go to make room.
Add one more layer of crackers on top
6
Slowly pour milk over the casserole up to the top of the last layer of crackers.
7
Line cookie sheet pan with foil in case for boil over and place Casserole on sheet and put it in the oven on the middle rack.
8
Cook for 55 min. until milk has cooked down and not runny or soupy . Should be gelled with the crackers.
Add a little more cheese on top just before pulling out of oven.

Let set and cool 5 or more mins. It will be too hot to eat right out of the oven.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy