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Asparagus-Artichoke Casserole Recipe
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Frozen chopped asparagus||16 Ounce (2 8-Ounce Packages)|
|Cream and mushroom soup||10 3⁄4 Ounce, undiluted|
|Chopped artichoke hearts||1 Cup (16 tbs)|
|Sliced ripe olives||3 Ounce, drained|
|Mushrooms||1 1⁄2 Cup (24 tbs), sliced|
|Hard-cooked eggs||3 , sliced|
|Cheddar cheese||5 Ounce, shredded (1.25 Cups)|
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
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.
Bake, uncovered, at 350Â° for 30 minutes.
Sprinkle with cheese, and bake an additional 5 minutes.