ASPARAGUS SOUFFLE'

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Asparagus Souffle' image

I make this recipe every year in the Spring when asparagus is in season. I found it in a recipe book titled "The Sandlapper Cookbook" first edition dated 1973 which is filed in the Library of Congress, Catalog Card Number 73-88594. The author name is Mrs. F.D.(Katherine)Simmons, Jr. from Eutawville, SC. Never met her but I...

Provided by Jenny Morrell

Categories     Other Side Dishes

Time 1h25m

Number Of Ingredients 6

1 1/2 c fresh asparagus spears, rinsed and woody stems cut off
1 c grated cheddar cheese
1 c mayonnaise
1 can(s) cream of mushroom soup
4 eggs
4 c hot water

Steps:

  • 1. Preheat oven to 350 degrees. Butter a casserole dish to bake souffle' in. Place the casserole dish into a baking pan.
  • 2. Cut asparagus spears into pieces.
  • 3. Mix all ingredients EXCEPT hot water in a food processer or blender until smooth.
  • 4. Pour blended mixture into the buttered casserole dish. Place pan with filled dish into oven and pour hot water into pan around dish.
  • 5. Bake for 1 hour. Remove from oven and enjoy.

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