Recipe
Side Dish
Creamy Asparagus Casserole
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 bunch(es) asparagus, cut into bite-size pieces (about 3 c.) | ||
| 1 (10.75 oz) can cream of asparagus soup | ||
| 1 (4 oz) jar diced pimentos | ||
| ¼ c. Hy-Vee skim milk | ||
| ¾ c. French fried onions, divided |
Directions
- Preheat oven to 350 degrees.
- Cook asparagus in boiling water 5 to 8 minutes or until crisp-tender. Drain.
- In a mixing bowl, stir together asparagus, soup, pimentos, milk and 1/2 cup onions. Pour into a greased 8-inch square baking dish.
- Bake uncovered for 20 minutes.
- Top with remaining 1/4 cup onions and bake an additional 5 minutes.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrates: 11g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 35%
0%
Iron 10%
0%
Calcium 4%