Crumb-Topped Asparagus Casserole

Mrs. E. Allen Orem: Rochester, NY From Taste of Home Casseroles, Slow Cooker & Soups Can also be made with broccoli or green beans

Yield: 8 servings ( Serving Size: servings )
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  • 2 can(s) (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 5 tablespoon(s) butter, melted
  • 2-1/2 cup(s) crushed seasoned stuffing
  • 2 pound(s) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon(s) ground cloves
  • 1/4 teaspoon(s) ground nutmeg
  • 1/2 cup(s) heavy whipping cream, divided
  • 1 tablespoon(s) Heinz 57 steak sauce
  • 1/2 cup(s) mayonnaise
  • 1 cup(s) shredded cheddar cheese


  1. 1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain well. Place in a greased 11-in.-by-7-in. baking dish; set aside.
  2. 2. In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese.
  3. 3. Toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.
April 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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