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!!!


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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

Directions Step-By-Step

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

About this Recipe