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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Asparagus and Egg Casserole Recipe

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This recipe for Asparagus and Egg Casserole is from Frazer Family 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:  
18 asparagus spears
1/4 c. butter or margarine
1/4 c. flour
1/2 t. salt
1 1/2 c. milk
1 c. shredded cheddar cheese
1/8 t. red pepper
4 hard-cooked eggs, sliced
1/2 c. cracker crumbs
1/4 c. melted butter or margarine
Directions:
Directions:
Cook asparagus spears in boiling, salted water 10-20 minutes or until just tender.

In a saucepan, melt butter and stir in flour and salt. Blend in enough milk to make a smooth paste. Stir in remainder of milk and cook over medium heat until white sauce is thick, stirring constantly. While white sauce is hot, stir in shredded cheese and red pepper. Stir until cheese is melted.

In a greased 1 1/2 qt. baking dish, layer half of asparagus, sliced eggs, and white sauce. Repeat ingredients to make a second layer. Top with cracker crumbs mixed with butter.

Bake in moderate over (350º) for 30 minutes bubbles. Place under broiler for 2 minutes to brown top.
Number Of Servings:
Number Of Servings:
5

 

 

 

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