CRUMB-TOPPED ASPARAGUS CASSEROLE

Crumb-Topped Asparagus Casserole image

We had plenty of fresh vegetables on the farm, so I also made this family favorite with broccoli or green beans instead of asparagus.

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1/2 cup heavy whipping cream
1/2 cup mayonnaise
1 tablespoon Heinz 57 steak sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
2-1/2 cups crushed seasoned stuffing
5 tablespoons butter, melted

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain well. Place in a greased 11x7-in. baking dish; set aside., In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese., In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 383 calories, Fat 30g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 803mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.