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Artichoke Hearts Topped with Swiss Asparagus Casserole
| Artichoke Hearts Topped with Swiss Asparagus Casserole | Print |
Recipe By: Alice Morrow
Artichoke Hearts Topped with Swiss Asparagus Casserole
Ingredients
- 1 (14-oz.) can artichoke heart bottoms (usually about 6-8 per can), drain
- Alice’s Swiss Asparagus Casserole—See Recipe
- PAM
- Salt, black pepper and garlic powder
Instructions
- Drain the artichoke heart bottoms. Season.
- In a baking dish, spray with PAM.
- Place the bottoms on the baking dish.
- With heaping spoon, place a generous serving to fill the bottom with the Swiss Asparagus Casserole recipe.
- Heat in 325 oven for 8-10 minutes or until hot.
Notes
****These artichoke heart bottoms are great for many stuffings. Use any of your leftovers and put them in there. Examples, sausage, ground meat, cut up meat, chicken, seafood and any veggie casserole.
| Artichoke Hearts Topped with Swiss Asparagus Casserole | Print |
Recipe By: Alice Morrow
ALICE’S SWISS ASPARAGUS CASSEROLE
Ingredients
- 5 T. butter, divided
- 1 t. salt
- 1 t. paprika
- ¼ c. flour
- 1 c. milk
- 1 (10 ¾-oz.) can cream of mushroom soup
- 1 (8-oz.) pkg. of grated velveeta cheese
- 1 c. chopped onion mixture
- 1 small jar pimento, drained, chopped
- 3 boiled eggs, chopped
- 4 (14½ –oz.) cans of chopped asparagus, rinsed and drained
- Red pepper flakes
- Italian bread crumbs
Instructions
- In a small skillet, heat 1 T. butter and sauté the onion mixture. Set aside.
- In large saucepan, combine 4 T. butter, salt, paprika and flour. Place over low heat and blend until smooth.
- Gradually add milk, cook, stirring constantly, until smooth and thick.
- Add the soup and cheese to this mixture. Stir until melted and blended.
- Add the sauté onions to the mixture, along with the pimento and chopped eggs.
- Blend well.
- Drain the asparagus, rinse and drain again. Season with salt and black pepper.
- In 2 qt. casserole dish, spray with PAM, put a thin layer of the cheese mixture.
- Place the seasoned asparagus on top of this cheese layer.
- Sprinkle with a little red pepper flakes.
- Put remaining cheese layer on top of asparagus.
- Sprinkle with a little bread crumbs and sprinkle some paprika.
- Bake 350 for 30 minutes or until bubbly.
Notes
*****You can use fresh asparagus if you like.
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