Southern Asparagus Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is an old Southern classic that Marilyn has made for years. It uses canned asparagus. Fresh won't work. Food snobs take note. In this case, canned is good. Ingredients:
2 cans (14.5 oz)asparagus, drain and reserve one cup juice (buy the cheap cans of cut spears) |
1 cup asparagus juice from can |
2 cups grated cheddar |
6 eggs boiled, sliced |
1/3 cup flour |
1/2 tsp black pepper |
1/2 sleeve ritz crackers |
butter to top |
Directions:
1. Drain asparagus and reserve one cup liquid
2. Layer one can asparagus in square baking pan
3. add three boiled eggs, sliced
4. add one cup grated cheddar
5. Repeat layers
6. Mix flour with juice and pepper
7. Pour over asparagus, eggs
8. top with crumbled Ritz crackers and dot with butter.
9. Bake uncoverd at 350 for about 30 minutes
10. Serve as side with a variety of main dishes.
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