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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Asparagus and Egg Casserole Recipe

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This recipe for Asparagus and Egg Casserole is from Rie's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 fresh asparagus spears, cooked until tender (Can substitute frozen or canned)
6 hard boiled eggs, sliced
2 cups medium white sauce*
1 cup sharp cheddar cheese, grated
1 tsp. lemon juice
1 tblsps. Worcestershire Sauce
Salt and pepper to taste
Buttered Ritz Cracker crumbs
Directions:
Directions:
Layer the asparagus and egg slices in a uttered 13x9" casserole dish. To the white sauce* add cheese, lemon juice, Worcestershire Sauce and salt. Cook over medium heat until cheese has melted, stirring constantly. Pour sauce over asparagus and eggs. Top with cracker crumbs. Bake at 350º for 20-25 minutes, or until bubbly and brown.




*Medium White Sauce:
4 tblsps. butter
4 tblsps. flour
2 cups milk
Melt butter over low heat. Add flour, stirring constantly until well blended. Slowly add milk, again stirring constantly until well blended.
Number Of Servings:
Number Of Servings:
8

 

 

 

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