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Asparagus Almond Casserole Recipe

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

Contributor:  
Contributor:  
Johnette Hollenshead Oakes
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 T. butter
5 T. flour
3/4 c. milk
3/4 c. juice from canned asparagus
3/4 c. mayonnaise
5 hard-boiled eggs, sliced
3/4 c. blanched almonds
3/4 c. cracker crumbs

Directions:
Directions:
Melt butter in skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add mayonnaise and mix well until sauce is formed. In bottom of 2-qt. baking dish arrange a layer of asparagus, eggs, and almonds. Cover with half of the sauce. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350 for 30 min.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Johnette is the wife of Glynn Oakes, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead.

 

 

 

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