Asparagus-Artichoke Casserole Recipe




 Chopped green pepper1⁄2 Cup (8 tbs)
 Butter/Margarine1 Tablespoon, melted
 Frozen chopped asparagus16 Ounce (2 8-Ounce Packages)
 Cream and mushroom soup10 3⁄4 Ounce, undiluted
 Chopped artichoke hearts1 Cup (16 tbs)
 Sliced ripe olives3 Ounce, drained
 Mushrooms1 1⁄2 Cup (24 tbs), sliced
 Hard-cooked eggs3 , sliced
 Cheddar cheese5 Ounce, shredded (1.25 Cups)

Nutrition Facts

Serving size

Calories 199 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 5.6 g28%

Trans Fat 0 g

Cholesterol 120.7 mg

Sodium 346.9 mg14.5%

Total Carbohydrates 10 g3.4%

Dietary Fiber 3.1 g12.5%

Sugars 1.2 g

Protein 12 g24%

Vitamin A 19.3% Vitamin C 48%

Calcium 23.4% Iron 8.8%

*Based on a 2000 Calorie diet


Saute green pepper in butter in a skillet 5 minutes, set aside.
Cook asparagus according to package directions, drain, reserving 1/4 cup liquid.
Combine liquid and soup, mix well.
Layer half each of asparagus, green pepper, artichokes, olives, mushrooms, eggs, and soup mixture in a greased 2-quart casserole.
Repeat layers.
Bake, uncovered, at 350° for 30 minutes.
Sprinkle with cheese, and bake an additional 5 minutes.