Asparagus Souffle
Ingredients:
- 4 eggs, slightly beaten
- 1 can cream of mushroom, celery or asparagus soup
- 1 cup mayonnaise
- 1 (8 1/4 oz.) can cut asparagus, drained
- 1 cup grated sharp cheddar cheese
Preparation:
Whisk eggs, soup and mayonnaise together, then gently fold in asparagus and cheddar cheese. Pour into a greased 10-inch casserole dish.
Bake at 350° F for 40-50 minutes.
Servings: 4 Print This Page
