Asparagus Casserole

By kimfitz

Ingredients

• 3-4 bunches asparagus (about 3 lbs.)
• 2 11-oz. cans cream of asparagus soup
• (or 16 oz. cream cheese mixed with 1
• Cup water plus 1 tsp. VEGETABLE or
• CHICKEN SOUP BASE)
• 1 Cup milk
• 1/2 Cup sour cream
• 1/4 tsp. PENZEYS ROASTED GARLIC,
• optional
• 1/4 tsp. PENZEYS FRESHLY GROUND
• PEPPER
• 2 tsp. MURAL OF FLAVOR or FOX POINT
• SEASONING
• 1 6-oz. can French-fried onions

Preparation

Step 1

Preheat oven to 350°. Wash the asparagus and
cut into halves or thirds. Place in boiling water
and cook for 4-6 minutes, depending on how
thick the stems are; you want the asparagus
mostly done. Remove from heat, drain and run
briefly under cool water. Set aside. In a large
bowl, combine the soup or cream cheese mix,
milk, sour cream, GARLIC (if using), PEPPER
and SEASONING of choice. Add the asparagus
and mix until well coated. Stir in half of
the French-fried onions. Pour into a lightly
greased 9x13 pan. Bake at 350° for 20 minutes.
Carefully remove the pan from the oven and
sprinkle the remaining onions over the top of
the casserole. Return to the oven and bake for
5 more minutes.
Prep. time: 20 minutes
Cooking time: 25 minutes
Serves: 12-14