Asparagus Casserole Recipe

Name: Asparagus Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large cans green asparagus, drained; 1 small can mushrooms; 6 hard-boiled eggs; 2 Tbsp. butter; 2 Tbsp. asparagus juice; paprika; 1 c. (less 2 Tbsp.) cream or half and half; 3/4 lb. sharp Cheddar cheese; slivered almonds; salt and pepper to taste; red pepper to taste; 2 Tbsp. flour

Servings: persons

2 large cans green asparagus, drained
1 small can mushrooms
6 hard-boiled eggs
2 Tbsp. butter
2 Tbsp. asparagus juice
paprika
1 c. (less 2 Tbsp.) cream or half and half
3/4 lb. sharp Cheddar cheese
slivered almonds
salt and pepper to taste
red pepper to taste
2 Tbsp. flour

1
Melt butter.
2
Add flour; mix well.
3
Add asparagus juice, making a paste.
4
Return to heat.
5
Add cream, stirring constantly.
6
Add seasonings (salt, pepper, paprika and red pepper).
7
Add cheese, chopped.
8
Stir until dissolved.
9
Add mushrooms.
10
Drain asparagus. Line bottom of casserole with 1 can asparagus.
11
Cover with cheese sauce and sliced boiled eggs.
12
Repeat and top with slivered almonds.
13
Bake at 350u00b0 for 20 minutes.

727

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 12 ingredients. The key ingredients include: 2 large cans green asparagus, drained, 1 small can mushrooms, 6 hard-boiled eggs, 2 Tbsp. butter, and more.

Yes, Asparagus 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 Casserole

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