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Crumb-Topped Asparagus Casserole

We had plenty of fresh vegetables on the farm, so I also made this family favorite with broccoli or green beans instead of asparagus.

8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1/2 cup heavy whipping cream
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1 tablespoon Heinz 57 steak sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (4 ounces) shredded cheddar cheese
2-1/2 cups crushed seasoned stuffing
5 tablespoons butter, melted

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
cover and boil for 3-5 minutes or until crisp-tender. Drain well.
Place in a greased 11-in. x 7-in. baking dish; set aside.
In a small bowl, combine the soup, cream, mayonnaise, steak sauce,
cloves and nutmeg. Spread over asparagus; sprinkle with cheese.
In another small bowl, toss stuffing with butter; sprinkle over
casserole. Bake, uncovered, at 350° for 20-25 minutes or until
bubbly. Yield: 8 servings.

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Crumb-Topped Asparagus Casserole (continued)

Nutrition Facts: 1 serving (3/4 cup) equals 383 calories, 30 g fat (13 g saturated fat), 62 mg cholesterol, 803 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g protein.