YIELD Makes 12 servings
INGREDIENTS
2 teaspoons vegetable oil 1 cup seeded and chopped green and/or red bell peppers 1 medium onion, chopped 2 cloves garlic, minced 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted 1 container (8 ounces) ricotta cheese 2 cups (8 ounces) shredded Cheddar cheese, divided 2 eggs 1‑1/2 cups chopped cooked chicken 1 package (10 ounces) frozen chopped asparagus,* thawed and drained 8 ounces egg noodles, cooked Black pepper (optional) *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.PREPARATION:
- Preheat oven to 350°F. Grease 13X9-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, ricotta cheese, 1 cup Cheddar cheese and eggs 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.