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Asparagus Casserole Recipe

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

Contributor:  
Contributor:  
Helen Kruse Kelly
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans asparagus (cut pieces), drained
3 hard boiled eggs, sliced
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
Cheddar cheese
Salt, pepper to taste
Ritz crackers

Directions:
Directions:
Preheat oven to 325. Put layer of drained asparagus in bottom of casserole, top with sliced hard boiled eggs. repeat. Pour cream sauce over mixture. Top with crumbled crackers, dot with butter. Bake in 325 oven about 20-30 minutes.

Cream sauce:
Melt 2 Tbsp butter. Blend in 2 Tbsp flour until smooth. Pour in 2 cups milk slowly. Cook and stir over low heat until thickened. Add salt, pepper and grated cheese. Stir until cheese melts.


VARIATION: Rose Marie adds 1 can of cream of mushroom soup to this recipe and adds the cheese separately. Add 1/2 can of soup on top of the asparagus, top with sliced egg and half the cheese; cover with half the white sauce. Repeat layers.

Personal Notes:
Personal Notes:
This was one dish we could count on Mother to bring to a pot luck gathering (along with her cheese spread).

 

 

 

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