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ASPARAGUS-CHEESE CASSEROLE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/Eggs Casseroles
Vegetarian Anderson
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoon Unsalted butter
1 teaspoon Unsalted butter
3 tablespoon Flour
1/2 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1/4 teaspoon Ground mace
1 cup Milk
1/2 cup Whipping cream
10 1/2 ounce Frozen asparagus spears
-cooked according to the
- package directions
- and drained well.
2 lg Eggs -- hard-cooked
- peeled & coarsely chopped
3/4 cup Grated sharp Cheddar cheese
1/2 cup Minced blanched almonds
1 cup Soft white bread crumbs
1/4 cup Freshly grated Parmesan
PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the
butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside.
Blend the flour, salt, pepper and mace into the rest of the butter and let it
sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the
sauce, stirring constantly for about 3 minutes, until it has become thick and
smooth. In a well-buttered, 2-quart casserole, alternate layers of the
asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the
layers. Combine the reserved butter, bread crumbs and Parmesan cheese and
scatter the topping over the layers. Combine the reserved butter, bread crumbs
and Parmesan cheese and scatter the topping over the surface of the casserole.
Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly
and the topping is tipped with brown.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
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