When our late son Bart and his friend, Lee Neighbors of Laurens, rented an apartment in Clemson for their senior year, neither knew how to cook.
From necessity they learned. Well, almost. The main requirement of any recipe was that it have no more than five ingredients, not counting salt and pepper. They would have liked today’s recipe from Belinda Todd.
About three years ago, I used another recipe from Belinda, but this is so useful that I am sharing it with you.
Belinda is a member of Good Hope Baptist Church in Conway, where the Rev. John Sullivan has served as pastor about seven years. Organized in 1864, Good Hope averages around 115 for the Sunday worship service.
Belinda and her late husband George have two children. Their son, Von Todd, and his wife, Brandi Lynn, were married this summer and live next door. The younger son, Marshall, a Coastal Carolina graduate, lives at home and is an accountant in Conway.
A retired elementary school teacher, mostly fifth grade, Belinda has for the past few years been caregiver for her mother, Doris Chandler, going to her mother’s house during the week and returning to her home on weekends for church. Her mother died about three months ago, and Belinda is still trying to adjust to that. Our sympathy is with her.
Belinda has been a member of Good Hope for 25 years or so, but since her mother’s illness and passing has not been as active as previously. She attends Sunday school and discipleship training regularly. She enjoys cooking and baking – and Marshall probably enjoys it also.
Belinda Todd
This recipe for Asparagus Casserole is an old one and may be familiar to you. It is from her mother, and Belinda enjoys preparing it often. For good reason: It is simple to put together and tasty in the eating.
When I made this, I didn’t have enough saltines and used the round, buttery crackers. That was good. Keep these ingredients on a pantry shelf for the day you need something else for your menu, and everyone at your table will thank you for preparing and serving Belinda’s dish for … Sunday Dinner.
Asparagus Casserole
2 10½-ounce cans asparagus (drained)
1 10¾-ounce can cream of mushroom soup
½ cup water
½ cup (or more) grated cheddar cheese
Saltine crackers (about 1 sleeve)
Preheat oven to 325 degrees.
Layer asparagus in casserole dish. Cover with crumbled saltines.
Make a second layer with the asparagus and saltines.
Combine soup and water and stir or beat to mix well. Pour over the second layer. Top with grated cheese.
Bake uncovered for 45 minutes in preheated oven. Serve hot.
Makes about 6 servings.