Asparagus Casserole 

Asparagus casserole recipes can be used to make some delicious side dishes or main vegetarian dishes using either fresh asparagus but equally using canned or frozen asparagus. If you have your doubts about freezing asparagus this may be the place to start with using the defrosted vegetables. See what you think.

Asparagus and Egg Casserole

This casserole makes a nice change and is good as a snack lunch or a side dish for a main meal.

I suspect this recipe might be good with squares of day old bread instead of crackers but have yet to try it.

INGREDIENTS

2 cans (14.5 oz) asparagus (buy the cheap cans of cut spears)

1 cup asparagus juice from can

2 cups grated cheddar

7 eggs boiled, sliced

1/3 cup flour

1/2 tsp black pepper

1/2 sleeve Ritz crackers

butter to top

Directions

  1. Drain the asparagus and reserve one cup liquid
  2. Layer one can of asparagus in a shallow casserole dish
  3. Layer half of the sliced boiled eggs on top
  4. Spread one cup grated cheddar as the next layer
  5. Repeat layers
  6. Add a little of the juice to the flour and work it into a paste, gradually add the remaining juice being careful not to let it go lumpy. Add a little pepper to taste
  7. Pour the flour mixture over the asparagus and egg layers
  8. Break Ritz crackers over the top and dot with butter.
  9. Bake uncoverd at 350 for about 30 minutes
  10. Serve as side with a variety of main dishes.

Try using different cheeses and different toppings or try adding a layer of chopped salami. Let me know if you find an extra special version so that we can try it.

Cooking Time: 30 mins  
Prep Time:       10 mins
Serves:              4

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