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connie's asparagus casserole

(2 ratings)
cottman avatar
Recipe by
Connie Ottman
@cottman
Orlando, FL

This southern recipe has long been enjoyed as a "holiday" food. Found on many tables at Christmas, Thanksgiving, Easter, funerals and weddings:) This recipe appears in the "Being Dead is No Excuse" cookbook. However, I've tweaked it a bit. Mom used to fix one quite similar to this recipe for many, many years. Will post pictures later. Enjoy!

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For connie's asparagus casserole

  • 4 can
    whole green asparagus (15 oz. cans) or 4 bundles of fresh steamed asparagus
  • 4 Tbsp
    butter
  • 4 Tbsp
    flour
  • 2 c
    milk
  • 2 c
    extra-sharp cheese (grated)
  • 1/2 tsp
    salt
  • 1/2 tsp
    hot sauce ( i use crystal's brand)
  • white pepper
  • 4
    eggs, hard boiled, peeled and sliced
  • 1 c
    slivered almonds, toasted
  • buttered bread crumbs

How To Make connie's asparagus casserole

  • 1
    Drain the asparagus.
  • 2
    Make a white sauce by melting butter in fry pan, adding flour and cooking a minute, then adding the milk.
  • 3
    Add grated cheese to the sauce.
  • 4
    Season sauce with salt, hot sauce and white pepper (to taste).
  • 5
    Place a layer of asparagus in a deep dish, cover with sauce, a layer of sliced eggs, and a sprinkling of sliced almonds.
  • 6
    Repeat by layering asparagus, sauce, eggs, and almonds.
  • 7
    Top with buttered bread crumbs.
  • 8
    Bake at 350 degrees until brown and bubbling. (about 25 minutes, depends on oven).
  • 9
    Let sit about ten minutes before serving.
  • 10
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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