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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from What's Cooking at the Waltons, 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!

Contributor:  
Contributor:  
Carol Walton

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch fresh asparagus, cut and sautéed in butter
8 oz. fresh mushrooms, sliced and sautéed with asparagus
6 boiled eggs, sliced
4 Tbsp. Panko breadcrumbs
3 Tbsp. butter
3 Tbsp. flour
1 C. milk
1 C. asparagus liquid
1/4 tsp. Season Salt
Pepper to taste
Grated cheddar cheese

Directions:
Directions:
In a medium casserole dish, layer 1/2 of asparagus, 1/2 of eggs, 1/2 of mushrooms and 1/2 of the breadcrumbs. Repeat the layers. In a medium saucepan, melt butter and add flour to make a smooth paste. Gradually add milk and asparagus liquid. Add the seasonings and stir continuously until the sauce thickens. Pour over layered asparagus and top with grated cheddar cheese and additional bread crumbs. Bake at 350º for 30 minutes;.

Personal Notes:
Personal Notes:
This recipe is adapted from one that Memama always made. She used canned asparagus and canned mushrooms instead of the fresh.

 

 

 

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