Asparagus Casserole

Serves: 6
Total Calories: 137


48 ounces canned asparagus spears, whole or cut-style
1 tomato
3 slices red onions
8 slices (or more) crisp bacon, crumbled
1 cup grated Cheddar cheese


Place drained asparagus in a 8x8-inch buttered casserole dish. Place enough sliced tomatoes on top of asparagus to cover. Next layer onion slices (separate into rings), crumbled bacon, and cheese. Bake in 325° oven for 20 minutes or until hot. This casserole is good served cold.

Fun Fact: Asparagus are considered gourmet vegetables, and rightfully so. It takes years (2–5) to cultivate the land, grow the seedlings, transfer the crowns to the field, and finally to reap the harvest . . . and much of it is done by hand, including selecting and cutting the mature spears. Asparagus roots grow deep—at least six feet and up to 20! At the pinnacle of their growth stage, when the weather is appropriately warm, you can almost watch the shoots grow — sometimes six inches in just a couple of days. Asparagus are green or white, and mostly grown in California, Washington, and Michigan.

Nutritional Facts:

Serves: 6
Total Calories: 137
Calories from Fat: 94

This Asparagus Casserole recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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