Tuesday, April 5, 2011

Asparagus Casserole Recipe

The Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast, serves this dish with slices of ham for a delicious Springtime treat for breakfast or your Easter dinner. It is also a great way to use those hard cooked Easter eggs.
ASPARAGUS CASSEROLE
serves 5

Preheat oven to 375 degrees.

2 cups asparagus, cut into pieces and cooked just until tender
4 eggs, hard-cooked and sliced
1 cup, 4 ounces shredded cheddar cheese
1 to 3 tablespoons butter
1 (10-3/4 ounce) condensed mushroom soup
1 tablespoon sesame seeds
10 biscuits (canned or homemade)

In a 9X9X2 inch oven safe casserole dish that has been coated with cooking spray layer half the asparagus, sliced eggs, cheeses and dot with butter. Repeat layers. Spoon soup evenly over the layers. Bake for 15minutes or until bubbly.
Sprinkle sesame seeds on a plate and press one side of each biscuit firmly into the seeds. Arrange biscuits evenly on top of the hot mixture/ Return to the oven and bake an additional 18 - 20 minutes, or until biscuits are a deep golden brown.
Serve hot from the oven and enjoy!



Chris Mason
Innkeeper
Parish House Inn