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Results 61 - 70 of 329 for asparagus casserole mushroom soup
Butter casserole; line with cracker crumbs. Arrange layers of asparagus, cracker crumbs, and 3/4 ... This is the only way I will eat asparagus!
Preheat oven to 350°F. Layer ... in appropriate sized casserole dish, according to amount of asparagus used. Sprinkle crushed Ritz crackers ... minutes. Serves 6-10 people.
In 9 x 13-inch casserole put layer of asparagus (or broccoli). Cover with chicken ... Saute onions and mushrooms in butter. Add remaining ingredients ... bubbly. May be frozen.
Drain asparagus and peas; save juice. Heat the juice and mushroom soup; add cheese. Layer asparagus ... night. Makes 2 casseroles. Bake at 350°F for 30 to 40 minutes.
Drain all liquid off vegetables and mushrooms. Layer all ingredients in buttered casserole. Bake for 30 minutes at 350 degrees.
Mix first 3 ingredients. Melt ... a 13x9 inch casserole dish. Divide vegetables and bread ... repeat. Mix 2 soups and pour over top. Cover ... minutes at 350 degrees.
Layer in casserole dish in order listed above - bake uncovered at 350 degrees until bubbly and browned.
Add both kinds of soup to a saucepan and heat ... ingredients in a casserole dish ending with soup on ... 10-15 minutes or until cheese melts.
In 1 quart greased casserole, assemble all ingredients. Bake at 350 degrees for approximately 20 minutes or until cheese melts.
Mix all together. Place in casserole, cover with shredded cheddar cheese and bake in 350 degree oven for approximately 45 minutes. No salt needed.
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