ASPARAGUS ALMOND CASSEROLE

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Asparagus Almond Casserole image

I found this published in an issue of Guideposts & thought it would be a great holiday side dish. The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers. I think I will go with Ritz or club crackers. Do your own thing and enjoy.

Provided by one bad apple

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

5 tablespoons butter
5 tablespoons flour
3/4 cup milk
3/4 cup asparagus liquid
3/4 cup mayonnaise
3 (15 ounce) cans asparagus
5 hard-boiled eggs, sliced
3/4 cup blanched almond
3/4 cup cracker crumb

Steps:

  • Melt butter in skillet.
  • Add flour and blend.
  • Add milk and asparagus liquid.
  • Cook over low heat until thick.
  • Add mayonnaise and mix well until sauce is formed.
  • In bottom of 2-quart 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 F for 30 minutes.

Nutrition Facts : Calories 386, Fat 26.2, SaturatedFat 7.9, Cholesterol 160.5, Sodium 287.1, Carbohydrate 28.4, Fiber 5, Sugar 4.6, Protein 13.3

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