Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook asparagus only until tender crisp; drain.
  2. Combine rice, salt, pepper, sour cream, milk and ¾ cup cheese.
  3. Spoon half of mixture into buttered shallow 2½-quart baking dish.
  4. Reserve 4 asparagus spears for garnish; arrange remaining asparagus on mixture.
  5. Spread remaining rice mixture over asparagus.
  6. Sprinkle with remaining ¾ cup cheese.
  7. Bake at 350 °F for 20 minutes.
  8. Garnish with reserved asparagus and continue baking 10 minutes or until hot and bubbly.

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