10 April, 1986

Asparagus Casserole | Southern Sideboards

Assemble this dish the night before baking.

Asparagus Casserole ingredients
Makes 6 servings
1 cup crushed Ritz Crackers
2 (14.5-oz) cans cut green asparagus, drained
1 cup grated sharp cheese
3/4 cup butter, diced
1 cup blanched almonds, toasted and finely ground
1 cup milk

Line a 2-quart casserole with a few cracker crumbs.

Alternate layers of asparagus, cheese, cracker crumbs, butter, and almonds.

Pour the milk in one side of the dish. Cover and refrigerate overnight, or for at least 2 hours.

Bake in preheated 350ºF oven for 1 hour.

This Asparagus Casserole recipe is from the Junior League of JacksonSouthern Sideboards (Jackson: Junior League of Jackson Publications, 1977), 258.

Page Last Updated 27 April 2015

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