Asparagus Casserole

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This quick casserole comes out of the oven looking a lot more elegant than the time you put into it. You can use fresh, steamed asparagus if you’d like. But frozen bakes up just as well and is much easier. Baked asparagus pairs nicely with a simple fish or roast. Or serve it as a crispy, cheesy entrée. But be prepared—your friends, vegetarian or not, will ask for it again. Sam

1 cup seasoned, dry bread crumbs
4 tablespoons butter, melted (1/2 stick)
2 (12-ounce) packages frozen asparagus
1 (8-ounce) carton sour cream
1/4 cup grated Romano cheese
Salt and freshly ground black pepper to taste

Combine the bread crumbs and butter and divide in half. Place the asparagus in a lightly greased 1 1/2-quart casserole. Add half the bread crumbs, then the sour cream, Romano, salt, and pepper and mix gently. Top with the remaining bread crumbs. Bake at 350 degrees F for 30 minutes or until browned.
Makes 4 servings.

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2 Responses to Asparagus Casserole

  1. almostgotit says:

    Thanks Sam. I’m not quite a vegetarian, but I do love a good veggie entree just like this one. And this looks like a good way to sneak asparagus down the gullets of a certain pair of suspicious children, as well. Ever tried it with any other kind of Healthy Green Thing instead, e.g. brocolli? (not as nice looking, probably..)

  2. rockyroadoflove says:

    With all this good cream, cheese, and bread crumbs, you could disguise just about anything. Try it with frozen broccoli. If it looks a little soupy, lightly beat a couple of eggs and mix them in. You’ll have to extend the cooking time 5 to 10 minutes for the eggs. Brussels sprouts would also be really good. You might have to chop them so your children wouldn’t recognize them. SAM

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