Asparagus Casserole

Name: Asparagus Casserole
Ingredients: Use layer of mushroom soup in bottom of casserole.; Add layer of cut asparagus.; Add layer of hard boiled eggs, cut.; Then salt and pepper.; Use another layer of soup.; and another layer of asparagus.; Cover with bread crumbs and butter.; Cover with asparagus broth.

From The Gertrude Bobbitt Circle cook book, 1948

Submitted by Mrs. Raymond Deane.

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 70. The excerpt below is the record exactly as published.

ASPARAGUS CASSEROLE Use layer of mushroom soup in bottom of casserole. Add layer of cut asparagus. Add layer of hard boiled eggs, cut. Then salt and pepper. Use another layer of soup and another layer of aspar- agus. Cover with bread crumbs and butter. Cover with asparagus broth.

Cook this with the app: pantry check, scaling, and the assistant.