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"Hunger is the best sauce in the world."--Cervantes

Mary Ann’s Asparagus Casserole Recipe

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This recipe for Mary Ann’s Asparagus Casserole is from Second Round, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans long asparagus spears
4 hard boiled eggs
1 teaspoon salt
1 teaspoon pepper
Shredded sharp cheddar cheese
Directions:
Directions:
Place a layer of asparagus in casserole in a buttered casserole. Next layer sliced or quartered eggs. Make a white cream sauce and cover layer then cover with shredded sharp cheddar cheese. Continue these layers to top of casserole. The more cheese the better.

To make cream sauce per layer: 1/4 stick of butter melted. Then stir in 1-2 tablespoons of flour and mix thoroughly. Slowly add milk stirring all the while until thickened. Add this to each layer of asparagus and eggs.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
My mother, Mary Ann Dunaway always served this when family gathered.

 

 

 

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