asparagus souffle'
(1 RATING)
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 time
25 Min
cook time
1 Hr
method
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yield
Ingredients
- 1 1/2 cups fresh asparagus spears, rinsed and woody stems cut off
- 1 cup grated cheddar cheese
- 1 cup mayonnaise
- 1 can cream of mushroom soup
- 4 - eggs
- 4 cups hot water
How To Make asparagus souffle'
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Step 1Preheat oven to 350 degrees. Butter a casserole dish to bake souffle' in. Place the casserole dish into a baking pan.
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Step 2Cut asparagus spears into pieces.
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Step 3Mix all ingredients EXCEPT hot water in a food processer or blender until smooth.
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Step 4Pour blended mixture into the buttered casserole dish. Place pan with filled dish into oven and pour hot water into pan around dish.
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Step 5Bake for 1 hour. Remove from oven and enjoy.
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