2 cans asparagus, drained
Arrange asparagus in single layer in pie plate.
Dot with margarine.
Top with grated mozzarella cheese.
Bake at 350 for 15 minutes.
Drizzle with lemon juice.
1 cup frozen mixed peppers and onions
1 stick butter (or margarine)
12 oz frozen small hashbrown potatoes, microwaved until thawed
1 can cream of broccoli soup
1/2 can petite diced tomatoes, drained well
1 can or jar of asparagus, drained and chopped into small pieces
4 oz velveeta cheese
1 cup instant rice, cooked
Saute the peppers and onions in melted butter. Add thawed potatoes and simmer until thick and translucent. Add soup, tomatoes, asparagus, cheese and rice.
Mix well and pour into casserole dish.
Bake at 350 for 30 minutes. Stir and serve.
This is another basic “everything but the kitchen sink” recipe. Black olives or water chestnuts would also be good to add.Cream of anything soup could be substituted. Different types of shredded cheese could be used.
I love recipes that can be added to or taken from, depending on your personal taste. This one is very similar to my other asparagus recipe. I just wanted to post it to show other possibilities.
And bonus points for using a glass jar of asparagus- it had a neat shape and I will be making some sort of candle holder with it!
1/2 stick butter or margarine
6 oz frozen peppers and onions
24 oz frozen hashbrown potatoes (small chipped style)
1 can cream of asparagus soup
3/4 soup can of milk
1 tall can asparagus, drained and chopped
2 Roma tomatoes, chopped
8 oz shredded Velveeta cheese
Seasoning (I use McCormick Perfect Pinch Roasted Garlic & Bell Pepper).
Saute peppers and onions in melted butter until soft and translucent.
Microwave potatoes for 5 minutes, or until thawed and soft.
Blend soup with milk.
Mix all ingredients, add seasoning to taste and pour into baking dish. Bake at 350 for 50-60 minutes, stirring once midway through.