Asparagus in Sour Cream Casserole 1 1/2 lb. fresh asparagus salt and pepper 1 cup sour cream 1 cup grated cheddar cheese 1 cup soft bread crumbs 1/4 cup butter Remove the tough end of asparagus by snapping (hold each end firmly and bend...discard stem below break). STand the stalks in a deep kettle. Add boiling salted water to a depth of two inches and cook, tightly covered, until just done (about twenty minutes. Drain. Place in a greased caserole. Sprinkle with salt and pepper. Spread with 1 cup of sour cream. Sprinkle with 1 cup grated cheddar cheese, and then with 1 cup of soft bread crumbs mixed with 1/4 cup melted butter. Put in a 375 degree oven and bake until crumbs are brown (about 30
(`´·.¸ (`´·.¸ *¤* Wishing all a very Happy Easter ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
