Asparagus Souffle' Recipe

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Asparagus Souffle'

Jenny Morrell

By
@redladycooking

I make this recipe every year in the Spring when asparagus is in season. I found it in a recipe book titled "The Sandlapper Cookbook" first edition dated 1973 which is filed in the Library of Congress, Catalog Card Number 73-88594. The author name is Mrs. F.D.(Katherine)Simmons, Jr. from Eutawville, SC. Never met her but I love her recipe!!!

Rating:
★★★★★ 1 vote
Comments:
Prep:
25 Min
Cook:
1 Hr

Ingredients

1 1/2 c
fresh asparagus spears, rinsed and woody stems cut off
1 c
grated cheddar cheese
1 c
mayonnaise
1 can(s)
cream of mushroom soup
4
eggs
4 c
hot water

Step-By-Step

1Preheat oven to 350 degrees.
Butter a casserole dish to bake souffle' in.
Place the casserole dish into a baking pan.
2Cut asparagus spears into pieces.
3Mix all ingredients EXCEPT hot water in a food processer or blender until smooth.
4Pour blended mixture into the buttered casserole dish.
Place pan with filled dish into oven and pour hot water into pan around dish.
5Bake for 1 hour. Remove from oven and enjoy.

About this Recipe