Cheesy Asparagus And Egg Casserole
This yummy, easy dish was a recipe of my grandmother, who lived to 103 years! It is great comfort food served over rice, on toast for a sunday night supper, or for a weekend brunch. It also teams well with chile con carne for a buffet meal. Even people who don't normally like canned asparagus, enjoy it. Note: fresh asparagus is not suitable as a substitute.
Steps
Drain asparagus and reserve liquid.
Arrange layers of asparagus , egg and cheddar cheese in a shallow , greased , casserole dish.
Melt 1 / 4 cup butter , add flour and stir over moderate heat for a couple of minutes.
Slowly add evaporated milk and reserved asparagus liquid , and bring to the boil while continuously stirring , until thickened.
Pour sauce over contents of casserole dish.
Sprinkle almonds and parmesan cheese over the top.
Bake in a moderately hot oven 25 to 30 minutes.
Ingredients
asparagus spears, hard-boiled eggs, cheddar cheese, butter, plain flour, salt, pepper, evaporated milk, sliced almonds, parmesan cheese