Skip Navigation Links
  Skip Navigation Links  
   

Fruits and Vegetables - Asparagus-Artichoke Bake



INGREDIENTS
  • 1 (15-ounce) can asparagus, drained
  • 1 (14-ounce) can artichoke hearts, drained and cut in half
  • 1 (4-ounce) can mushroom pieces, drained
  • 1 small jar pimientos, diced
  • 1 small bottle creamy Italian dressing
  • Ritz crackers, crumbled

INSTRUCTIONS
Place asparagus, artichokes, mushrooms, and pimientos in a medium baking dish. Pour bottle of Italian dressing over the top. Bake at 350° until bubbly. Place cracker crumbs over the top and brown.
 
 
 
 
Submitted By: Ruth Cochran
Petersburg
Lincoln Farmers Co-op
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice