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


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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
eggs, hard boiled, peeled and sliced
1 c
slivered almonds, toasted
buttered bread crumbs

How to Make Connie's Asparagus Casserole


  • 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!

Printable Recipe Card

About Connie's Asparagus Casserole

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

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