This is the recipe my dad made for me to try that last Christmas he was alive. I never liked green bean casserole so he made me this. It has since become a Holiday staple.
- 2 family sized cans of cream of mushroom soup condensed
- 2 bundles fresh asparagus
- 2 containers portabella mushrooms
- 1 can (12 oz) evaporated milk
- Fried onion crisps
If you used condensed soup then use evaporated milk. If soup is NOT condensed do NOT use evaporated milk.
Rinse mushrooms and asparagus and slice. Asparagus cut bottom ends off and cut stalks in half length. Slice mushrooms. Layers them until all are in casserole dish.
Pour cream of mushroom soup and evaporated milk into a bowl and mix together. Then pour mixture over asparagus and mushrooms. Cover with tinfoil and cool at 350° until asparagus is slightly al dente.
To serve sprinkle with fried onions…side note the soup if you made the mixture too thin is a great base for gravy.
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