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  • Golden Rod Asparagus Casserole

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    Golden Rod Asparagus Casserole
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 2 cans Green Giant cut spears asparagus, liquid removed
    • 4 Large eggs, hard cooked & sliced
    • 4 ounce. shredded Kraft natural Cheddar cheese
    • 1 to 3 tbsp. butter
    • 10 3/4 can condensed cream of mushroom soup
    • 1 tbsp. sesame seed
    • 10 ounce. can Hungry Jack flaky biscuits

    Directions

    1. Heat oven to 375 degrees. Layer half the asparagus, Large eggs, and cheese in ungreased 10 x 6 or possibly 12 x 8 inch baking dish, repeat layers. Dot with butter. Spoon soup proportionately over layers. Bake at 375 degrees for 15 min or possibly till bubbly. Sprinkle sesame, seed on waxed paper. Separate dough into 10 biscuits. Press one side of each biscuit in seed, arrange seed side up over warm mix. Return to oven and bake 18 to 22 min, or possibly till deep golden. 6 servings.

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