Connie's Asparagus Casserole

Connie's Asparagus Casserole Recipe

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Connie Ottman


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.


★★★★★ 2 votes

15 Min
25 Min


  • 4 can(s)
    whole green asparagus (15 oz. cans) or 4 bundles of fresh steamed asparagus
  • 4 Tbsp
  • 4 Tbsp
  • 2 c
  • 2 c
    extra-sharp cheese (grated)
  • 1/2 tsp
  • 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

How to Make Connie's Asparagus Casserole


  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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About Connie's Asparagus Casserole

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

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