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Asparagus and Mushroom Casserole

What you need: 

2 cans of cut asparagus
2 cans of mushrooms
1 6 oz can of vegan cream of asparagus or mushroom soup

What you do: 

Layer asparagus and mushrooms, top with cream soup and bake at 350 degrees F for 10 min. Serve warm (can top with vegan soy cheese. If desire, I do!!)

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I modified this recipie and LOVED the results.  I cooked a cup of farrow and layered that in the bottom of a oven proof dish.  I then cleaned and steamed fresh asparagus that was cut into thirds and cleaned a package of baby portabella mushrooms.  I layered the mushrooms over the farrow because I knew that they would produce a little juice as they were fresh, then layered the asparagus over the mushrooms. I put about 1/2 cup of plain almond milk into a microwave container and added a vegan beef cube and microwaved for 40 seconds so the milk was hot enough to soffen the vegan beef cube.  I mixed the cube into the milk than added the milk to a carton of vegan sour cream.  I poured this mixture over the asparagus.  Then I baked it all for 20 minutes, put on some shredded veggie chedder cheese and baked another 10 minutes.  It was very, very tasty.Sealed

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I bet this recipe would be well with some brown rice. I think I will try it! 8)

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