Ingredients for Cheesy Asparagus And Egg Casserole
- Asparagus Spears
- Hard Boiled Eggs
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup butter
- Plain Flour
- 1/4 teaspoon salt
- Pepper
- 1 cup evaporated milk
- Sliced Almonds
- 1/4 cup grated Parmesan cheese
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How to Make Cheesy Asparagus And Egg Casserole
- Preheat oven to 375°F (190°C).
- Drain one (14.5 ounce) can of asparagus, reserving 1/4 cup of the liquid. Set aside.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- In a greased 8x8 inch or 9x13 inch baking dish, layer half of the asparagus, half of 1 1/2 cups shredded cheddar cheese, and half of the egg mixture.
- Repeat layers with remaining asparagus, cheese, and egg mixture.
- In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, until smooth.
- Gradually whisk in 1 cup evaporated milk and the reserved 1/4 cup asparagus liquid. Bring to a simmer, stirring constantly, until thickened (about 2-3 minutes).
- Pour the sauce evenly over the casserole.
- Sprinkle 1/4 cup slivered almonds and 1/4 cup grated Parmesan cheese over the top.
- Bake for 25-30 minutes, or until the casserole is set and golden brown.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
17g
Fat
265g
Carbs
14g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Breakfast Casseroles Lunch Main Dish Eggs Dairy Vegetables Oven Cheese Eggs Dietary One Dish Meal High Calcium Comfort Food Low Carb High In Something Low In Something Asparagus Brunch Taste Mood Equipment Number Of Servings
