BOL Food Recipes

Servings: 6 Servings
Category: Casserole
Ingredients

• 1 pk (8-oz) frozen asparagus
• 1 c Cubed ham; cooked
• 1 c Half and half
• 1 cn (4-oz) mushrooms; drained
• 1 ts Salt
• 3 Eggs; slightly beaten
• 1/3 c Chopped onions (optional)
• 1 Unbaked; 9-inch pie crust

Directions
Cook asparagus and drain well. Combine Half and Half, onions, mushrooms and salt in saucepan. Simmer 1 minute. Add a small amount of the hot mixture to the eggs and blend well. Add to mixture in the pan, stirring to blend. Arrange drained asparagus and ham in the crust. Pour hot mixture over. Pepper and nut- meg may be sprinkled lightly over the surface. Bake at 400 for 15 minutes; reduce heat to 325 and bake 20-25 minutes longer or until a knife blade inserted in pie center comes out clean. MRS DOT COLEMAN POWERS CLEVELAND, MS From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 4 Servings
Category: Casserole
Ingredients

• 1 cn (12-oz) asparagus
• 2 Hard-boiled eggs; thinly
• -sliced
• 1 c Crushed Ritz crackers

Directions
——————————–CREAM SAUCE——————————– 1/4 c Margarine 2 tb Flour 1 c Milk Juice of canned asparagus 1 c Grated sharp Cheddar cheese Salt to taste Pepper to taste To make cream sauce, melt margarine and add flour. Mix well. Add milk and juice of asparagus. Cook in a saucepan, stirring constantly, until thick. Add Cheddar cheese, salt and pepper. In a casserole layer 1/2 can asparagus, 1 egg, 1/2 cream sauce. Repeat. Top with Ritz cracker crumbs and heat at 350?for 20 to 30 minutes. Yield: 4 servings. CINDY WAGE (MRS. OLIN) From , by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 6 Servings
Category: Casserole
Ingredients

• 1 cn (large) asparagus spears
• 2 c Cracker crumbs
• 1/2 c Butter
• 1/2 lb Grated cheddar cheese
• 1/2 c Almonds or pecans
• 1 cn Mushroom soup

Directions
Grate cheese and mix well with cracker crumbs. Add liquid from asparagus to mushroom soup. Place a layer of cracker crumbs and cheese mixture in a well-buttered casserole dish, add a layer of asparagus and a sprinkling of nuts, cover with mushroom soup. Repeat until all ingredients are used. Put a layer of cracker crumb-cheese on top. Place pats of butter over this and decorate with nuts. Bake at 350 degrees for 25 minutes. Serves 6. From . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 4 Servings
Category: Casserole
Ingredients

• 1 cn Pkg green peas
• 1 -(up to)
• 2 cn Asparagus spears
• 1 cn (6.5-oz) sliced mushrooms
• 1 cn Mushroom soup
• 1 cn Water chestnuts
• Grated cheddar cheese
• Bread crumbs
• Salt & pepper to taste

Directions
In a well greased casserole place a layer of well drained peas (if frozen peas are used, cook ahead), a layer of asparagus, a layer of mushrooms, a layer of water chestnuts (sliced) and a layer of mushroom soup. Repeat. Place a layer of grated cheese and the bread crumbs on top. Bake until bubbly in 350 degree oven (about 20 to 30 minutes). From . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 6 Servings
Category: Casserole
Ingredients

• 2 cn Asparagus; drained
• 2 lb Fresh mushrooms
• 3 Hard boiled eggs; sliced
• Butter
• Flour
• Milk
• Buttered bread crumbs

Directions
Saute mushrooms lightly in PLENTY of butter, remove & make a cream sauce using the butter. Make plenty of sauce. Layer asparagus, mushrooms & sliced eggs in that order in baking dish. Pour over a generous amount of the cream sauce. Top with buttered bread crumbs & brown at 350-375. May be prepared ahead. MRS I.K. (ELINOR) EVANS From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 6 Servings
Category: Casserole
Ingredients

• 3 tb Butter
• 3 tb Flour
• 1 c Milk (or more)
• 1 1/2 tb Butter
• Sharp or medium cheese (the
• -size of a medium eggplant);
• -grated
• 2 cn (16.5-oz) asparagus; drained
• 1 ts Sugar
• Salt & pepper to taste
• 2 Hard boiled eggs; sliced
• 1 cn (small) mushrooms
• 1 Jar (small) pimento
• 2 -(up to)
• 3 sl Toast; broken up

Directions
Make basic white sauce by melting butter, adding flour, stirring & adding milk. Cook slowly & stir constantly over medium heat until thickened (about 15 minutes). Add sugar, salt, pepper & most of the grated cheese, saving some for top. In greased casserole, layer asparagus, eggs, mushrooms, pimento & sauce. Melt 1-1/2 Tbs butter (or more) in saucepan. Cool slightly & add the toast & rest of the cheese. Stir & put on top. Bake about 20 minutes uncovered at 350. (For a less expensive dish, use 1 can asparagus & 1 can English peas.) SALLY RIDENOUR From , the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 6 Servings
Category: Casserole
Ingredients

• 1 cn (17-oz) English peas
• 1 cn (15-oz) asparagus
• 2 Hard boiled eggs; chopped
• 1 cn (10.75-oz) cream of mushroom
• -soup
• 3/4 c Shredded velveete cheese
• Salt and pepper to taste
• 1 Jar (4-oz) pimiento
• 1 cn (3-oz) fried onion rings

Directions
Mix all ingredients except onion rings toget- her and pour into 1-1/2 quart casserole dish; bake at 350 until bubbly. Remove from heat and pour onion rings on top. Bake for 10 more minutes. MRS VERNON HARTSFIELD (JUDY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 1 Servings
Category: Casseroles
Ingredients

• 1 cn Asparagus with juice
• 14 Crackers; crushed
• 1/2 c Evaporated milk; add more if
• -needed
• Cheese slices

Directions
Directions : pour asparagus with juice into a pie plate, add crushed crackers and 1/2 cup of evaporated milk. cook at 350 degrees for 30 min. stir twice during the 30 min. then place cheese slices on top and put back into oven until cheese melts Posted to recipelu-digest Volume 01 Number 460 by Bunny on Jan 6, 1998

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Servings: 4 Servings
Category: Casseroles | To post
Ingredients

• 3 lb Fresh Asparagus Or 3 Pkg.
• -Frozen
• 2 tb Butter Or Margarine
• 1 tb Flour
• 1/2 ts Salt
• 1 c Light Cream
• 1/2 c Swiss Cheese; grated
• Toasted Bread Crumbs

Directions
Preheat oven to 400? If using fresh asparagus, trim spears evenly and peel to remove scales. Cook 10 minutes or until tender. Drain well. Melt butter in small pan, add flour and cok over low heat until golden. Remove from heat. Sttir in salt and cream. Return to heat and stir constantly with wooden spoon until mixture bubbles. Cook 1 minute longer. Add cheese. Stir until cheese melts. Arrange asparagus in shallow baking dish. Spoon sauce over this. Sprinkle with bread crumbs and bake 15 minutes or until lightly browned. Servrs 4 to 6 Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Lib Dixon Posted to MC-Recipe Digest by Bill Spalding on Mar 06, 1998

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Servings: 1 Servings
Category: Casseroles
Ingredients

• 1 cn Asparagus, cut up
• 1 cn English peas, drain all but
• -1/3
• 1 cn Cream of mushroom soup
• Ritz crackers
• Grated cheese

Directions
Drain asparagus. Arrange layer of asparagus in bottom of casserole. Mix peas and soup and cover asparagus. Crumble crackers over and top with layer of cheese. Continue layers until all is used. Top with cheese. Bake at 350 about 25 minutes. Posted to TNT – Prodigy’s Recipe Exchange Newsletter by “Linda Hendren” on Sep 16, 1997

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