Cook Time: 30 minutes
Ingredients:
- 6 tablespoons melted butter
- 6 tablespoons cornstarch
- 2 cans (about 10 to 14 ounces each), asparagus spears, drained, liquid reserved
- milk
- 4 hard cooked eggs, thinly sliced
- 2 cups shredded Cheddar cheese
- buttered bread crumbs
Preparation:
Combine melted butter and cornstarch in a saucepan; stir over low heat until smooth and bubbly. Add enough milk to reserved asparagus liquid to measure 3 cups. Add milk mixture to saucepan, stirring constantly over low heat until mixture begins to thicken. In a buttered 2-quart baking dish or casserole, make layers with half of asparagus, half of egg slices, half of shredded cheese and half of the sauce. Repeat layers and top asparagus casserole with buttered bread crumbs. Bake at 350° until hot and bubbly, about 20 to 25 minutes. Asparagus casserole serves 8.
More Asparagus Casseroles
Ham and Asparagus Casserole
Asparagus Casserole II
Asparagus au Gratin
Asparagus Casserole
Asparagus Casserole with Hard Cooked Eggs
Asparagus with Cream Sauce
Asparagus Casserole with Cheese
Asparagus Casserole with Nuts
Crockpot Asparagus Casserole
Chicken Asparagus Casserole
Asparagus Index
Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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