My Asparagus Casserole
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Chicken Broth1 cup
Green Bean (frozen)1 cup
French Fried Onion2 cups
Shredded Cheddar CheeseDirections:
1
Place asparagus spears into a large skillet and pour in about 1 inch of water
2
Bring to a boil, cover skillet, and steam until the asparagus is very tender, about 20 minutes, adding more water if needed
3
Transfer to a plate and set aside
4
Preheat oven to 400 degrees F (200 degrees C)
5
Grease a 2-quart casserole dish
6
Lay the asparagus into the bottom of the prepared casserole dish
7
Whisk together cream of mushroom soup and chicken broth in a bowl; pour half the soup mixture over the asparagus
8
Sprinkle in half the diced ham
9
Spread cracker crumbs evenly over the ham
10
Spread green beans over the cracker crumbs
11
Pour remaining soup mixture over the casserole and sprinkle on the remaining ham
12
Arrange French-fried onions over the top of the casserole, and cover the casserole with a lid
13
Bake in the preheated oven until the casserole is bubbling, about 30 minutes
14
Remove from oven, and sprinkle Cheddar cheese over the casserole in an even layer
15
Return to oven without covering casserole; bake until the cheese is melted, another 5 minutes