CONNIE'S ASPARAGUS CASSEROLE

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Connie's Asparagus Casserole image

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

4 can(s) whole green asparagus (15 oz. cans) or 4 bundles of fresh steamed asparagus
4 Tbsp butter
4 Tbsp flour
2 c milk
2 c extra-sharp cheese (grated)
1/2 tsp salt
1/2 tsp hot sauce ( i use crystal's brand)
white pepper
4 eggs, hard boiled, peeled and sliced
1 c slivered almonds, toasted
buttered bread crumbs

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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