ASPARAGUS CASSEROLE
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
Nutrition per serving
2225Calories
94 gProtein
238 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories2225 kcal
Protein94 g
Carbohydrates238 g
Fiber16 g
Sugars9.2 g
Total Fat102 g
Saturated Fat35 g
Monounsaturated Fat37 g
Polyunsaturated Fat18 g
Omega-30.2 g
Cholesterol162 mg
Sodium3291 mg
Potassium1249 mg
Calcium1916 mg
Iron15 mg
Magnesium318 mg
Phosphorus1801 mg
Zinc12 mg
Copper1.5 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A437 mcg
Vitamin E21 mg
Vitamin K6.2 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)17 mg
Folate380 mcg
Choline126 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 2. The excerpt below is the record exactly as published.
ASPARAGUS CASSEROLE 2 c. Ritz cracker crumbs 1 1/2 c. grated cheese 1/2 Co chopped nuts Mrs. Ruth Gesece 1 lg. can asparagus 1 can mushroom soup
Cook this with the app: pantry check, scaling, and the assistant.