This entry was posted on Tuesday, March 10th, 2009 at 12:01 am and is filed under Casserole. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Spring Casserole
Needing a little spring in your life, then try this scrumptious casserole recipe. It has a delightful flavor and makes a wonderful covered dish. So isn’t time for a little spring and some great taste.
1 can asparagus
Milk
1 can cream of mushroom soup
2 cups cooked rice
1 large can white tuna
1 (8 ounce) carton sour cream
1 (16 ounce) carton cottage cheese
1 teaspoon onion chopped
12 green stuffed olives, sliced
1 teaspoon salt
1 whole green stuffed olive
Buttered bread crumbs
Drain asparagus, but reserve the juice. Set aside 4 asparagus spears. Combine reserved asparagus juice and enough milk to make 1 cup liquid. Combine liquid, soup rice, tuna and asparagus. Stir in sour cream, cottage cheese, onion, sliced olives and salt. Place in buttered casserole. Arrange reserved asparagus spears on top in a spoke fashion. Place whole olive in middle. Sprinkle with bread crumbs. Bake at 350 degrees for 1 hour.