Asparagus Casserole

Name: Asparagus Casserole
Yield: serves 6
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; Two 15-ounce cans asparagus spears, drained; 1 cup grated Cheddar cheese; 4 hard-boiled eggs, sliced; Salt and pepper; 1 cup breadcrumbs

December 14, 2011

Recipe information

Yield
serves 6

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

Two 15-ounce cans asparagus spears, drained

1 cup grated Cheddar cheese

4 hard-boiled eggs, sliced

Salt and pepper

1 cup breadcrumbs

Preparation

To make the sauce, heat the butter in a skillet; stir in the flour, mixing well, then add the milk all at once. Cook over medium heat, stirring constantly, until thick and creamy; set aside. Arrange half of the asparagus in the bottom of a buttered 2-quart casserole. Top with half of the Cheddar and half of the egg slices. Sprinkle with salt and pepper to taste. Pour half of the sauce on top. Repeat the layers beginning with the remaining asparagus. Top with the breadcrumbs and bake at 350 degrees for 30 minutes.

Paula Deen's Kitchen Classics

TagsCasserole American Asparagus Vegetable Main Side Brunch Dinner Vegetarian Nut Free Oven Bake Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.