Real Recipes From Real Home Cooks ®

asparagus souffle'

(1 rating)
Recipe by
Jenny Morrell
Hartsville, SC

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!!!

(1 rating)
prep time 25 Min
cook time 1 Hr

Ingredients For asparagus souffle'

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

How To Make asparagus souffle'

  • 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.