Saltine Cracker Asparagus Casserole Food

ASPARAGUS CASSEROLE II

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
• Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, and then whisk in the milk and the asparagus liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated cheese and stir until it's melted, about 1 minute.
• Arrange the asparagus in the bottom of a 9 x 12 x 2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake the casserole for 20 minutes, or until it is lightly browned and bubbles appear around the edges.
• From Beth
• You can substitute fresh asparagus for canned, but be sure to trim the tough ends and steam before using. Because you won't have any extra asparagus liquid from the can, use 2 cups milk.
• From Gwen
• Using the liquid from the canned asparagus intensifies the flavor of the sauce.

ASPARAGUS CASSEROLE

Steps:

• Beat eggs and add salt, pepper, cracker crumbs, pimiento, cheese and milk.
• Fold in asparagus.
• Pour into greased or sprayed 1 1/2 qt.
• casserole dish.
• Pour butter over top.
• Bake@ 350F for 30 minutes or until custard has set.
• You can assemble this casserole ahead of time and refrigerate until baking just before meal time.

SALTINE-CRACKER ASPARAGUS CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
• Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
• Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
• Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
• Cover evenly with half the sour cream mixture.
• Thoroughly drain second can asparagus and layer.
• Top with remaining sour cream mixture.
• Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
• Bake uncovered 30-40 minutes or until bubbly.

SALTINE CRACKER CRUNCH

Steps:

• Combine sugar, milk and butter in a large saucepan, bring to full boil over moderate heat, stirring constantly.
• Boil for 5 minutes, remove from heat and add peanut butter, coconut, crackers and vanilla. Stir until well mixed.
• Pour the mixture into a buttered pan, 9 x 9 inches.
• Cut into squares. Makes about 2 1/2 pounds.

ASPARAGUS AND CHEESE CROCK POT CASSEROLE

Steps:

• Combine all ingredients and stir well.
• Cover and cook on HIGH 3 to 3-1/2 hours.

RITZ-CRACKER ASPARAGUS CASSEROLE

Steps:

• Drop fresh asparagus into boiling water.
• As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
• Drain.
• Mix soup and milk together.
• Place asparagus in 9x13x2-inch casserole.
• Top with sliced eggs.
• Sprinkle with crackers; sprinkle with cheese.
• Pour soup mixture over casserole.
• Bake at 350 degrees until hot, just bubbling and cheese is melted.
• NOTE: For a spicier version my family really, really likes, I use Cheez-its (Hot and Spicy) crackers instead of the butter-flavored crackers mentioned above. I usually add a few more crackers than the original recipe calls for.

ASPARAGUS CASSEROLE

Steps:

• Combine eggs and milk in a medium mixing bowl, beating well. Stir in crackers,asparagus,cheese, and hot sauce. Pour mixture into a greased 1-quart casserole dish. Sprinkle with paprika. Bake at 375 degrees for 45 minutes or until puffed and browned. Serve immediately.
• the casserole can be made ahead of time and refrigerated until ready to bake.

ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350*.
• Melt butter over low heat.
• Add flour, salt and pepper.
• Stir until well blended.
• Remove from heat.
• Gradually stir in milk and return to heat.
• (To enhance the flavor of this dish, drain asparagus into measuring cup and finish out the 2 cups with milk).
• Cook, stirring constantly, until thick and smooth.
• In a loaf pan, or 2 quart casserole dish, layer asparagus and 2 sliced eggs and cover with half the sauce.
• Repeat layers.
• Cover with cracker crumbs and bake for 30 minutes, or until it starts to bubble.