Asparagus-Artichoke Casserole Recipe
Ingredients
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Asparagus package | 2 , chopped | |
| Cream and mushroom soup | 1 Can (10oz), undiluted | |
| Artichoke hearts | 1 Cup (16 tbs), chopped | |
| Ripe olives | 1 Can (10oz), drained | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 3 hard-cooked eggs, sliced | ||
| Shredded Cheddar cheese | 1 1/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
