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Alright, don’t linger, let’s approach this asparagus casserole menu with 5 components which are definitely easy to obtain, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients - Asparagus Casserole:
- Get 2 - family sized cans of cream of mushroom soup condensed
- Get 2 bundles - fresh asparagus
- Give 2 containers - portabella mushrooms
- Need 1 can (12 oz) for evaporated milk
- Need Fried onion crisps
Asparagus Casserole how to cook:
- If you used condensed soup then use evaporated milk. If soup is NOT condensed do NOT use evaporated milk.
- Rinse mushrooms and asparagus and slice. Asparagus cut bottom ends off and cut stalks in half length. Slice mushrooms. Layers them until all are in casserole dish.
- Pour cream of mushroom soup and evaporated milk into a bowl and mix together. Then pour mixture over asparagus and mushrooms. Cover with tinfoil and cool at 350° until asparagus is slightly al dente.
- To serve sprinkle with fried onions…side note the soup if you made the mixture too thin is a great base for gravy.
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