Cheesy Asparagus and Egg Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This yummy, easy dish was a recipe of my grandmother, who lived to 103 years! It is great comfort food served over rice, on toast for a Sunday night supper, or for a weekend brunch. It also teams well with Chile con Carne for a buffet meal. Even people who don't normally like canned asparagus, enjoy it. Note: fresh asparagus is not suitable as a substitute. Ingredients:
1 (10 ounce) can green asparagus spears |
4 hard-boiled eggs, and sliced |
8 ounces matured cheddar cheese, grated |
1/4 cup butter |
1/4 cup plain flour |
1/4 teaspoon salt |
pepper (freshly ground, to taste) |
1 1/2 cups evaporated milk |
1/4 cup blanched sliced almonds |
1/4 cup grated parmesan cheese |
Directions:
1. Drain asparagus and reserve liquid.
2. Arrange layers of asparagus, egg and cheddar cheese in a shallow, greased, casserole dish.
3. Melt 1/4 cup butter, add flour and stir over moderate heat for a couple of minutes.
4. Slowly add evaporated milk and reserved asparagus liquid, and bring to the boil while continuously stirring, until thickened.
5. Pour sauce over contents of casserole dish.
6. Sprinkle almonds and parmesan cheese over the top.
7. Bake in a moderately hot oven (425-450 deg. F) 25 to 30 minutes.
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