It must be spring if the price of asparagus is falling! I can’t wait to use this yummy vegetable more frequently in the coming weeks. This casserole was kind of a “what’s cheap and available” meal, but it turned out great!
- In large bowl, combine…
- 8 ounces crab
- 1 bunch of asparagus, cut into 1/2 inch pieces
- 8 ounces sour cream
- 4 ounces mayonnaise
- 2 cups cooked rice
- 1 t. lemon pepper
- 1/2 t. garlic salt
- Dash of cayenne
- Pour into greased casserole dish. Bake at 375* for 30ish minutes.
I obviously lightened this recipe with low fat mayo and sour cream. Switch up the flavor with your own favorite seasonings….and spice up the dish with a drizzle of sriracha!