Cheesy Asparagus Casserole Recipe

5 3 4
Cheesy Asparagus Casserole Recipe
Cheesy Asparagus Casserole Recipe photo by Taste of Home
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Cheesy Asparagus Casserole Recipe

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5 3 4
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

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

Directions

Place the asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well; set aside.
In a 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. Add salt and pepper. Layer half of the asparagus in a ungreased 11-in. x 7-in. baking dish. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. 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 each: 261 calories, 18g fat (10g saturated fat), 198mg cholesterol, 415mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 12g protein.

  • 2 pounds fresh asparagus, cut into 1-inch pieces
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk or half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hard-boiled large eggs, sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup crushed potato chips
  1. Place the asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well; set aside.
  2. In a 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. Add salt and pepper. Layer half of the asparagus in a ungreased 11-in. x 7-in. baking dish. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. 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

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Reviews forCheesy Asparagus Casserole

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Carol User ID: 8488593 264734
Reviewed Apr. 16, 2017

"Made the casserole for Easter dinner. Everyone loved it, but why the hard boiled eggs?"

MY REVIEW
mamarey User ID: 1121217 225390
Reviewed Apr. 25, 2015

"I have had this since I was young, my mother,grandmother and great grandmother always fixed this for Easter dinner. It's been a tradition in our family for over sixty years. I too, fix it several times a year, and the reviews are right, people who say they don't like asparagus love it. The only thing we do different is used buttered breadcrumbs on top instead of the potato chips. I now use buttered panko crumbs because I like the crunch."

MY REVIEW
lisaann46 User ID: 762532 62295
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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