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Cheesy Asparagus Casserole Recipe
Cheesy Asparagus Casserole Recipe photo by Taste of Home

Cheesy Asparagus Casserole Recipe

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MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter. My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"! -Joyce Allison, Millsap, Texas
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups milk or half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hard-cooked eggs, sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup crushed potato chips

Nutritional Facts

1 serving (1 each) equals 261 calories, 18 g fat (10 g saturated fat), 198 mg cholesterol, 415 mg sodium, 13 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain well; set aside.
  2. In a large saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper.
  3. In an ungreased 11-in. x 7-in. baking dish, layer half of the asparagus. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips.
  4. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.
Originally published as Creamy Asparagus Casserole in Reminisce March/April 1999, p45

Nutritional Facts

1 serving (1 each) equals 261 calories, 18 g fat (10 g saturated fat), 198 mg cholesterol, 415 mg sodium, 13 g carbohydrate, 1 g fiber, 12 g protein.

Reviews for Cheesy Asparagus Casserole

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MY REVIEW
Reviewed Nov. 20, 2009

This is the second year I have been making this ,all who tried it liked it . Great combination of ingrediants. And prsentation is nice as well. Lisa

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