Home - By Category - Recipe - Cheese/eggs Page 1 | Casseroles Page 1 | Vegetables Page 2

Asparagus-cheese Casserole

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASPARAGUS-CHEESE CASSEROLE
 Categories: Cheese/eggs, Casseroles, Vegetables
      Yield: 6 Servings
 
      4 tb Unsalted butter
      1 ts Unsalted butter
      3 tb Flour
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
    1/4 ts Ground mace
      1 c  Milk
    1/2 c  Whipping cream
 10 1/2 oz Frozen asparagus spears
           -cooked according to the
           -  package directions
           -     and drained well.
      2 lg Eggs, hard-cooked
           - peeled & coarsely chopped
    3/4 c  Grated sharp Cheddar cheese
    1/2 c  Minced blanched almonds
      1 c  Soft white bread crumbs
    1/4 c  Freshly grated Parmesan
 
  PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat,
  melt the butter. Spoon 4 teaspoons of the melted butter into a bowl.
  Set aside. 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. Add the
  milk and cream and cook the sauce, stirring constantly for about 3
  minutes, until it has become thick and smooth. In a well-buttered,
  2-quart casserole, alternate layers of the asparagus, eggs, Cheddar
  cheese and almonds. Pour the cream sauce over the layers. Combine the
  reserved butter, bread crumbs and Parmesan cheese and scatter the
  topping over the layers. Combine the reserved butter, bread crumbs
  and Parmesan cheese and scatter the topping over the surface of the
  casserole. Bake the uncovered casserole for about 30 minutes, or
  until the sauce is bubbly and the topping is tipped with brown.
 
MMMMM

Display Recipe for Import.