Soul Food Saturday

I know for our family we are all about traditions. Every Thanksgiving we have the same recipes because they are someone's favorite. And for some we don't have every aunt, uncle or cousin to make those recipes all the time, am I right? So we NEED those comforts. Ever thought about mixing it up just because? Well this is where asparagus comes in. A twist on our favorite casserole takes a turn and adds some spice. Grab a plate, you've gotta taste this!


Loaded Asparagus Casserole
2 tbs. Unsalted butter
1 small onion, chopped
2 slices thick cut bacon, diced
1 can cream of mushroom soup
1/2 c. Half and half
2 cans asparagus tips, drained
1/4 tsp black pepper
1 c. Fried jalapeños, divided

In a medium pan add butter and allow to melt. Add onion and stir to combine with butter. Cook until onion has softened slightly. Add bacon and stir to combine. Cook until onions are clear and bacon is cooked through. Add mushroom soup along with half and half, then stir to combine until smooth. Add pepper and asparagus, stirring again to combine. Add 1/2 c. of fried jalapeños and stir gently to combine.
Transfer mixture to 9inch round baking pan. Place in 375 oven uncovered. Bake 10-15 minutes or until bubbling. Remove from oven and add remaining 1/2 c. of fried jalapeños  to top. Return to oven for additional 5 minutes or until top is browned. Garnish with dried parsley if desired. Enjoy!