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Asparagus Cheese Casserole Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, B12, H, D, E
    MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 tb Unsalted butter

    2. 1 ts Unsalted butter

    3. 3 tb Flour

    4. 1/2 ts Salt

    5. 1/4 ts Freshly ground black pepper

    6. 1/4 ts Ground mace

    7. 1 c Milk

    8. 1/2 c Whipping cream

    9. 10 1/2 oz Frozen asparagus spears

    10. -cooked according to the

    11. - package directions

    12. - and drained well.

    13. 2 lg Eggs, hard-cooked

    14. - peeled & coarsely chopped

    15. 3/4 c Grated sharp Cheddar cheese

    16. 1/2 c Minced blanched almonds

    17. 1 c Soft white bread crumbs

    18. 1/4 c Freshly grated Parmesan

    Instructions Jump to Ingredients ↑

    1. PREHEAT OVEN TO 350F.

    2. In a medium saucepan set over moderate heat, melt the butter.

    3. Spoon 4 teaspoons of the melted butter into a bowl.

    4. Set aside.

    5. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes.

    6. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth.

    7. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds.

    8. Pour the cream sauce over the layers.

    9. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers.

    10. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole.

    11. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown.

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