Asparagus Casserole

Asparagus Casserole

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Erin Kirkland


Our extended family loves this recipe. It comes from my Grandmother Morrow. This is our equivalent of the common green bean casserole. "Whose bringing the asparagus casserole?"


★★★★★ 2 votes

15 Min
30 Min


  • 2 can(s)
    can asparagus spears
  • 2 Tbsp
  • 1 Tbsp
  • 1 tsp
  • 1/4 tsp
  • 1/2 c
    evaporated milk
  • 1/2 c
    evaporated milk
  • 1/2 c
    cracker crumbs
  • 2
    hard boiled eggs (chopped)
  • 1/2 c
    cheese, shredded

How to Make Asparagus Casserole


  1. Drain asparagus, reserving liquid. Melt butter; blend in flour, salt, and pepper. Add evaporated milk to asparagus liquid (enough to make 1 1/2 cups). Stir into flour mixture. Blend until smooth. Cook 2 minutes.
  2. Spread asparagus in bottom of greased, shallow 1 1/2 quart casserole. Reserve a few asparagus spears for top. Sprinkle half of cracker crumbs over asparagus. Add eggs and half of sauce. Sprinkle with remaining crumbs. Arrange rest of asparagus spears over top. Pour over remaining sauce. Sprinkle with shredded or grated cheese. Bake at 350 for about 30 minutes or until casserole is bubbly.

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About Asparagus Casserole

Course/Dish: Vegetables
Hashtags: #asparagus #MORROW

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