Preparation:
Preheat Oven 350 Degrees F.
Spray 2 quart (9X13 inch) Oven Casserole Dish with Butter Spray or grease with butter.
Line bottom of casserole dish with a layer of 1 1/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag).
Spread out contents of 2 cans of Del Monte Fresh Cut Asparagus across the stuffing mix.
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.
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.
Combine 1/4 cup Half and 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.
Place casserole in center of preheated 350 Degrees F. oven and bake for about 25 minutes.
Spread 1 cup grated Sharp Cheddar Cheese over top of casserole. Bake 10 or 12 minutes until cheese is melted thoroughly.
Serve hot.
ENJOY!
Nita Holleman, 20 |
