Asparagus Casserole

• 3 lb (3 or 4 bunches) asparagus
• 1 cup milk
• 1/2 cup sour cream
• 1/4 tsp roasted garlic, (optional)
• 1/4 tsp pepper
• 1 (6 ounce) can french fried onions
• 2 (11 ounce) cans cream of asparagus soup
• 2 tsp Mural Of Flavor or Fox Point Seasoning (optional) from Penzey's

1. Preheat oven to 350F.
2. Wash the asparagus and cut into thirds.
3. Place in boiling water and cook for 4 to 6 minutes, depending on how thick the stems are.
4. Remove from heat.
5. Drain and run briefly under cool water.
6. Set aside.
7. In a large bowl, combine the soup, milk, sour cream, pepper, garlic (if using), and seasoning of choice.
8. Add the asparagus and mix until well coated.
9. Stir in half of the French fried onions.
10. Pour into a lightly greased 9 X 13 inch pan.
11. Bake for 20 minutes.
12. Remove from the oven and sprinkle the remaining onions over the top of the casserole.
13. Place back in the oven and bake for 5 more minutes.
14. *This recipe brought to you courtesy of Penzey's.
15. *

asparagus, milk, sour cream, garlic, pepper, french fried onions, cream of asparagus soup, flavor

Taken from cookpad.com/us/recipes/348276-asparagus-casserole (may not work)