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Asparagus Casserole


Submitted by Mable Thompson, Edmonton, Kentucky


  • 1 can asparagus (reserve liquid)
  • 1-1/4 cup cracker crumbs
  • 1-1/2 cups grated cheese
  • 1 can pimentos
  • 1/2 stick margarine
  • 1 egg, beaten
  • 1/2 cup milk
  • Salt and pepper (to taste)


In buttered dish, alternate layers of asparagus (1/2 can); cracker crumbs (well mixed with the melted butter); grated cheese; pimentos (1/2 can). Repeat layers. Mix egg, asparagus liquid, milk, salt and pepper; pour over layers; sprinkle with cheese. Bake 400 degrees until golden brown.

From March, 1990 Kentucky Living magazine

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