Asparagus Casserole ala Nita

Oct 25,2006 00:00 by naveena
Ingredients

       Butter Cooking Spray
   1&1/2 to 2 cups    Pepperidge Farms Herb Seasoned Stuffing Mix (blue bag)
   2 cans    Del Monte Fresh Cut Asparagus
       Juice of 1 fresh lemon
   1 stick    Butter, melted
   1 can    Campbell's Cream of Mushroom Soup
   1/4 cup    Half & Half or milk
   2 tbsp    Chopped, pimento, drained (optional)
   1 cup    Grated Sharp Cheddar Cheese

Instructions

    1.     Preheat Oven 350 Degrees F.

    2.     Spray 2 quart (9X13 inch) Oven Casserole Dish with Butter Spray or grease with butter.

    3.     Line bottom of casserole dish with a layer of 1 1/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag).

    4.     Spread out contents of 2 cans of Del Monte Fresh Cut Asparagus across the stuffing mix.

    5.     Drizzle the juice of 1 fresh lemon over the asparagus. Nita's Note: Microwave lemon about 10 seconds before squeezing and you will get more juice.

    6.     Melt 1 stick Butter over low heat being careful NOT to brown or burn it, OR, place butter in a microwave safe dish, cover dish with waxed paper and microwave it for about 35 seconds. Pour melted butter over asparagus and stuffing mix.

    7.     Combine 1/4 cup Half & Half or milk with 1 can Campbell's Cream of Mushroom Soup and 2 tablespoons chopped pimento (optional), drained. Pour over asparagus and stuffing mix.

    8.     Place casserole in center of preheated 350 Degrees F. oven and bake for about 25 minutes.

    9.     Spread 1 cup grated Sharp Cheddar Cheese over top of casserole. Bake 10 or 12 minutes until cheese is melted thoroughly.

         Serve hot.

        ENJOY!