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Asparagus and Velveeta Casserole
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Asparagus and Velveeta Casserole

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cans (26 oz. each) cream of mushroom soup
4 cans (15 oz. each) asparagus, 2 drained and 2 with juice
1 box (32 oz.) Velveeta Cheese
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Let's Make It
1
Preheat the oven to 350°F. In a large casserole dish, combine cream of mushroom soup and asparagus.
2
Slice the Velveeta into medium chunks, and place on top of the asparagus mix.
3
Then bake until the cheese is thoroughly melted. Pull out of oven and stir. Let cool, then serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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