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Cheesy Asparagus and Egg Casserole

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“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.”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain asparagus and reserve liquid.
  2. Arrange layers of asparagus, egg and cheddar cheese in a shallow, greased, casserole dish.
  3. Melt 1/4 cup butter, add flour and stir over moderate heat for a couple of minutes.
  4. Slowly add evaporated milk and reserved asparagus liquid, and bring to the boil while continuously stirring, until thickened.
  5. Pour sauce over contents of casserole dish.
  6. Sprinkle almonds and parmesan cheese over the top.
  7. Bake in a moderately hot oven (425-450 deg. F) 25 to 30 minutes.

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