added this 18 years ago
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.
I bet this recipe would be well with some brown rice. I think I will try it! 8)