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Ingredients45 m servings 323 cals
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Arrange asparagus spears in the baking dish.
- Mix mushroom soup, eggs, mushrooms, water chestnuts, and pimentos in a bowl; pour over the asparagus.
- Bake in preheated oven for 20 minutes. Top casserole with French-fried onions and continue baking until the onions begin to darken, about 10 minutes more.
Per Serving: 323 calories; 20.4 g fat; 23.9 g carbohydrates; 12.6 g protein; 212 mg cholesterol; 1562 mg sodium. Full nutrition
ReviewsRead all reviews 3
Awesome alternative to the standard green bean casserole with a lot of oppurtunity yo be creative.. Family loved it.
change from cream of mushroom to cream of chicken soup; color and taste are better