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Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from The Hobbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Hilliard
Added: Thursday, March 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-15 oz. cans asparagus spears
2 Tbsp. butter
2 Tbsp. flour
3/4 c. light cream
3 ozs. cream cheese w/ chives
1/2 c. blanched almonds, chopped
salt & pepper to taste
1/4 c. chopped parsley
1/2 c. bread crumbs
2 Tbsp. butter

Directions:
Directions:
Drain the asparagus, reserving 3/4 c. of liquid. Arrange the asparagus in a 9x13 in. baking dish. Heat 2 Tbsp. butter in a saucepan until melted. Stir in flour, cook until smooth and bubbly, stirring constantly. Cook over low heat until the sauce begins to thicken, stirring constantly. Stir in cream cheese, almonds, salt, pepper & parsley. Cook until the cream cheese melts, stirring constantly. Pour the sauce over the asparagus. Sprinkle w/ bread crumbs & dot with 2 Tbsp. butter. Bake at 400 degrees for 15 minutes or until heated through.

Personal Notes:
Personal Notes:
You may prepare one day in advance and store, covered, in the refrigerator. Bake just before serving, allowing extra baking time.

 

 

 

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