NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Asparagus Casserole

Serves 6

1 c. crushed Ritz crackers
2 (14 1/2 oz.) cans cut green asparagus, drained
1 c. grated sharp cheese
1/4 c. butter, diced
1 c. blanched almonds, toasted and finely ground
1 c. milk

Line a casserole with a few cracker crumbs. Alternate layers of asparagus, cheese, cracker crumbs, butter and almonds. Pour the milk in one side of the dish. Prepare the night before or at least 2 hours in advance. Bake at 350 degrees for 1 hour.

Edna Patterson - Edinburg


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