Asparagus and Egg Casserole
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 hard-boiled eggs, sliced
- 2 (595.33 g) can asparagus, drained or 1 bunch fresh asparagus
- 88.74 ml butter
- 59.14 ml flour
- 4.92 ml dry mustard
- 709.77 ml milk
- 4.92 ml salt
- 1.23 ml pepper
- 0.61 ml celery salt
- 4.92-9.85 ml curry powder (optional)
- 473.18 ml crumbled potato chips (or bread crumbs)
directions
- Melt butter; blend in flour and mustard and wisk until smooth.
- Add milk gradually, stirring constantly so it doesn't lump.
- Cook, stirring, until thickened.
- Season with salt, pepper, and celery salt.
- Reserve 1/2 cup potato chips.
- Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
- casserole.
- Pour sauce over all.
- Top with remaining 1/2 cup potato chips.
- Bake 20-30 minutes@ 350F or until bubbly.
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RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.