Asparagus Casserole

Ingredients

• 1 No. 2 can asparagus
• 3 hard boiled eggs
• 1 cup grated cheese
• white sauce (cream or mushroom soup)
• two more layers of asparagus, cheese and egg

Method

1. 1

   Cut asparagus spears in pieces about 3/4 inch long and place on bottom of casserole dish.

2. 2

   Sprinkle with cheese and hard boiled eggs - diced.

3. 3

   Cover this with white sauce.

4. 4

   Add two more layers of asparagus, cheese and egg - making three in total.

5. 5

   Cover each with white sauce.

6. 6

   Top this with buttered bread crumbs.

7. 7

   Bake in moderate oven and cook until crumbs are crisp and brown, approximately 30 minutes.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 16. The excerpt below is the record exactly as published.

Asparagus Casserole 1 No. 2 can asparagus 3 hard boiled eggs (all green) | white sauce (cream 1 cup grated cheese of mushroom soup (American) may be used instead) Cut asparagus spears in pieces about 3/4 inch long and place on bottom of casserole dish. Sprinkle with cheese and hard boiled eggs - diced. Cover this with white sauce. Add two more layers of asparagus, cheese and egg

Cook this with the app: pantry check, scaling, and the assistant.