swiss asparagus cassarole
CATEGORIES
INGREDIENTS
- 1 bunch fresh asparagus
- * 1 can campbells chunky (cheddar chicken broccoli with potato)
- * 6 slices white bread
- * 9 large eggs
- * 1/3 cup parmasean cheese
- * 6 slices 2% swiss (kraft)
- * 1 bag frozen mixed veggies (i used stir fry *broccoli, snow peas, carrots, baby corn, water chestnuts-i removed those-*)
- * 2 cups italian sausage (you can use cubed ham, chopped bacon, soy crumbles, no meat, more chicken, etc.)
- * butter
- * ritz (optional)
DIRECTIONS
- preheat oven to 375f
- 2. (do not cut asparagus, just snap off hard bottoms before cooking)
- 3. lightly boil asparagus for 8 mins
- 4. beat the eggs and parmesan cheese together (set aside)
- 1. butter one side of 3 slices of bread
- 2. place them butter side UP, in a 11"7' *retangular* cassarole dish (i had to cut one slice of bread to make them fit)
- 3. pour half the can of soup on top of bread
- 4. top with half the bag of veggies (i didn't cook the veggies i used them partially thawed)
- 5. top with 1 cup sausage
- 6. layer half the asparagus across and top with 3 slices of swiss cheese
- 7. pour just enough of the egg mixture over the swiss cheese to coat
- 8. *repeat* (you may have to push down a little with a fork so second layer will fit)
- 9. butter one side of 3 slices of bread
- 10. pour rest of soup on top of bread
- 11. top with remaining bag of veggies
- 12. top with 1 cup sausage
- 13. layer the asparagus across and top with 3 slices of swiss cheese
- 14. pour remaining egg mixture over entire dish slowly *so does not splash over sides*
- 15. sprinkle whole dish with parmesan cheese
- 16. cover with foil and bake for 15 mins then remove foil
- 17. cook for 15 more mins at 375f
- 18. cook for 10 mins at 425f
- 19. garnish with some coarsly broken ritz on top for a nice little crunch when you eat