Southern Asparagus Casserole
From chefjeb 17 years ago
- 30 minutes to make
- Serves 8
This is an old Southern classic that Marilyn has made for years. It uses canned asparagus. Fresh won't work. Food snobs take note. In this case, canned is good.
Ingredients
- 2 cans (14.5 oz)asparagus, drain and reserve one cup juice (buy the cheap cans of cut spears) shopping list
- 1 cup asparagus juice from can shopping list
- 2 cups grated cheddar shopping list
- 6 eggs boiled, sliced shopping list
- 1/3 cup flour shopping list
- 1/2 tsp black pepper shopping list
- 1/2 sleeve Ritz crackers shopping list
- butter to top shopping list
How to make it
- Drain asparagus and reserve one cup liquid
- Layer one can asparagus in square baking pan
- add three boiled eggs, sliced
- add one cup grated cheddar
- Repeat layers
- Mix flour with juice and pepper
- Pour over asparagus, eggs
- top with crumbled Ritz crackers and dot with butter.
- Bake uncoverd at 350 for about 30 minutes
- Serve as side with a variety of main dishes.
The Rating
Reviewed by 4 people-
This is easy and different. Tried it with roasted chicken. Yum!
chefkimmie
in Jackson loved it
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This looks good and I'm going to try it out for the family on Thanksgiving.
scpepccee
in Fort Mill loved it
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I finally got around to trying this out and it was so good. I will be making it again. Thanks :)
scpepccee
in Fort Mill loved it
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