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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vaughan Estate in McKinney, Texas in 1987. Ingredients:
12 ounce package frozen asparagus cut into 1” pieces |
2 cups soft white bread crumbs |
1/4 pound coarse shredded cheddar cheese |
2 tablespoons pimento cut into 1/2-inch strips |
1 teaspoon salt |
1 teaspoon dried basil crushed |
1/4 teaspoon onion salt |
1/4 teaspoon black pepper |
1/2 teaspoon monosodium glutamate |
12 ounce can milnot combined with 2 tablespoons butter |
3 well beaten egg yolks |
3 egg whites beaten stiff |
Directions:
1. Cook asparagus in salt water for 8 minutes.
2. In large bowl blend drained asparagus, bread crumbs, shredded cheese, pimento and seasonings then heat milnot and butter and add to beaten yolks.
3. Blend well with vegetable mixture then fold in beaten egg whites and bake in well buttered casserole place in pan of hot water at 375 for 50 minutes.
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