Asparagus And Egg Casserole Recipe

Name: Asparagus And Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard-boiled eggs, sliced; 2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus; 6 tablespoons butter; 1/4 cup flour; 1 teaspoon dry mustard; 3 cups milk; 1 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon celery salt; 1 -2 teaspoon curry powder (optional); 2 cups crumbled potato chips (or bread crumbs)

Servings: persons

6 hard-boiled eggs, sliced
2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus
6 tablespoons butter
1/4 cup flour
1 teaspoon dry mustard
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
1 -2 teaspoon curry powder (optional)
2 cups crumbled potato chips (or bread crumbs)

1
Melt butter; blend in flour and mustard and wisk until smooth.
2
Add milk gradually, stirring constantly so it doesn't lump.
3
Cook, stirring, until thickened.
4
Season with salt, pepper, and celery salt.
5
Reserve 1/2 cup potato chips.
6
Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
7
casserole.
8
Pour sauce over all.
9
Top with remaining 1/2 cup potato chips.
10
Bake 20-30 minutes@ 350F or until bubbly.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 hard-boiled eggs, sliced, 2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus, 6 tablespoons butter, 1/4 cup flour, and more.

Yes, Asparagus And Egg Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Egg Casserole

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