Ingredients:
2 teaspoons vegetable oil
1 cup red bell peppers or 1 cup green bell peppers, chopped
1 medium onions, chopped
2 cloves garlic, minced
1 can condensed cream of asparagus soup ( 10 3/4 ounces)
2 eggs
8 ounces ricotta cheese
2 cups shredded cheddar cheese, , divided
1 1/2 cups cooked chicken, , chopped
10 ounces frozen, chopped asparagus, , , thawed and drained
8 ounces egg noodles, cooked
black pepper
Directions:
Preheat oven to 350 F degrees.
Grease 13 X 9-inch casserole; set aside.
Heat oil in small skillet over medium heat.
Add bell peppers, onion and garlic; cook and stir until vegetables are crisp-tender.
Mix soup, eggs, ricotta cheese and 1 cup Cheddar cheese in large bowl until well blended.
Add onion mixture, chicken, asparagus and noodles; mix well.
Season with pepper, if desired.
Spread mixture evenly in prepared casserole.
Top with remaining 1 cup Cheddar cheese.
Bake 30 minutes or until center is set and cheese is bubbly.
Let stand 5 minutes before serving.
Garnish as desired.
Notes:*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces.
Bring 6 cups water to a boil over high heat in large saucepan.
Add fresh asparagus.
Reduce heat to medium.
Cover and cook 5 to 8 minutes or until crisp-tender.
Drain.
Servings: 12
Time preparation: 15 min.
Time total: 45 min.