Corny Asparagus Casserole

Certainly! Here’s a simple recipe for a Corny Asparagus Casserole:

Ingredients:

• 1 pound fresh asparagus, trimmed and cut into bite-sized pieces
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 cup crushed buttery crackers (such as Ritz)
• 1/4 cup grated Parmesan cheese
• 1/4 cup melted butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Bring a pot of salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes, or until they are just tender. Drain and set aside.
3. In a large mixing bowl, combine the drained corn, condensed cream of mushroom soup, shredded cheddar cheese, and the cooked asparagus. Season with salt and pepper to taste. Mix everything well.
4. Transfer the mixture to a greased casserole dish, spreading it out evenly.
5. In a separate bowl, combine the crushed buttery crackers, grated Parmesan cheese, and melted butter. Mix until the crumbs are coated with the butter.
6. Sprinkle the crumb mixture evenly over the asparagus mixture in the casserole dish.
7. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the topping is golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.

This Corny Asparagus Casserole makes for a delicious and comforting side dish. Enjoy!