Connie's Asparagus Casserole Recipe

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Connie's Asparagus Casserole

Connie Ottman

By
@cottman

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 pictures later.
Enjoy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

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

Step-By-Step

1Drain the asparagus.
2Make a white sauce by melting butter in fry pan, adding flour and cooking a minute, then adding the milk.
3Add grated cheese to the sauce.
4Season sauce with salt, hot sauce and white pepper (to taste).
5Place a layer of asparagus in a deep dish, cover with sauce, a layer of sliced eggs, and a sprinkling of sliced almonds.
6Repeat by layering asparagus, sauce, eggs, and almonds.
7Top with buttered bread crumbs.
8Bake at 350 degrees until brown and bubbling. (about 25 minutes, depends on oven).
9Let sit about ten minutes before serving.
10Enjoy!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy