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Asparagus And Egg Casserole

Ingredients
  Cheddar cheese soup 11 Ounce (1 Can, Undiluted)
  Milk 1⁄4 Cup (4 tbs)
  Canned asparagus spears 10 Ounce, drained (1 Can)
  Hard cooked eggs 4 , sliced
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
Directions

Combine soup and milk; stir until blended.
Arrange alternate layers of asparagus, soup mixture, eggs, and almonds in a greased 1-quart casserole.
Bake at 375° for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Asparagus
Interest: 
Quick

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1135 Calories from Fat 705

% Daily Value*

Total Fat 78 g119.6%

Saturated Fat 30.6 g153.1%

Trans Fat 0 g

Cholesterol 1047.8 mg349.3%

Sodium 1098.8 mg45.8%

Total Carbohydrates 45 g14.9%

Dietary Fiber 7 g28.2%

Sugars 9.4 g

Protein 63 g126.3%

Vitamin A 71.9% Vitamin C 78%

Calcium 28% Iron 30.2%

*Based on a 2000 Calorie diet

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Asparagus And Egg Casserole Recipe