Saturday, March 30, 2013
Memories of the church potlucks that I used to attend when I was a juvenile Chilebrown, dance through my memory banks while dining on Asparagus Hotdish. I remember tasting and loving numerous variations of tuna casserole. Today’s dish is simple and satisfying. The green spears of spring will be showcased in a hot tub of noodles and cream of mushroom soup. Believe it or not this dish will be bacon free. Put on your finest Easter bonnet and let’s make some casserole.
I will supply the basic guidelines of this dish because I basically made it up as I cooked.
1. 1 ½ pounds asparagus chopped
2. 1 small onion chopped
3. 1 pound spaghetti noodles cooked (I used spinach chow mein noodles
4. 1 cup cheese cubed ( I used a combination of cheddar, American, parmesan)
5. 1 can cream of mushroom soup thinned with ¼ cup milk
6. Salt & pepper to taste.
Cook your onion in a skillet with a little olive oil until translucent. Add asparagus and season with salt & pepper. Cook for only one minute and add rest of ingredients. Place all in a oiled casserole pan. Bake for approx. 30 minutes at 350 degrees.
This dish was served with some home made sausage. Simple and satisfying. Next time I will have to add some bacon. Happy Easter!!!!!!