CONNIE'S ASPARAGUS CASSEROLE
This southern recipe has long been enjoyed as a "holiday" food. Found on many tables at Christmas, Thanksgiving, Easter, funerals and weddings:) This recipe appears in the "Being Dead is No Excuse" cookbook. However, I've tweaked it a bit. Mom used to fix one quite similar to this recipe for many, many years. Will post...
Provided by Connie Ottman
Categories Vegetables
Time 40m
Number Of Ingredients 11
Steps:
- 1. Drain the asparagus.
- 2. Make a white sauce by melting butter in fry pan, adding flour and cooking a minute, then adding the milk.
- 3. Add grated cheese to the sauce.
- 4. Season sauce with salt, hot sauce and white pepper (to taste).
- 5. Place a layer of asparagus in a deep dish, cover with sauce, a layer of sliced eggs, and a sprinkling of sliced almonds.
- 6. Repeat by layering asparagus, sauce, eggs, and almonds.
- 7. Top with buttered bread crumbs.
- 8. Bake at 350 degrees until brown and bubbling. (about 25 minutes, depends on oven).
- 9. Let sit about ten minutes before serving.
- 10. Enjoy!
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