Cheesy Asparagus Casserole

Total Time
45mins
Prep 20 mins
Cook 25 mins

If you like asparagus you'll love this. If you don't usually eat it you will now. Even the kids like this.

Directions

  1. Hard boil the eggs.
  2. Cut asparagus into bite size pieces and parboil.
  3. Line a 2.5 litre casserole dish with asparagus, then sliced or chopped eggs.
  4. Melt 2 Tbsp butter in a nonstick saucepan.
  5. Add enough flour to make a thick paste.
  6. Add milk in stages, stirring constantly until all is thick and smooth.
  7. Add grated cheddar and stir until melted.
  8. Pour the cheese sauce over the asparagus and eggs.
  9. Melt 2 Tbsp butter in saucepan (use the same one, no need to wash it) and add the cornflakes.
  10. Mix until all are coated with butter.
  11. Sprinkle cornflakes over all and bake in the oven for 25 minutes at 350°F.
  12. Or you can put it in the microwave for about 5 minutes.
Most Helpful

Made this to go with a smoked ham and Old Settler Baked Beans when we had company. I wanted something differant to do with asparagus and this was perfect. I made it the night before and just took out of the fridge and popped in the oven before dinner and that made for an easy dish that allowed me more time to visit with guest. I agree that 4 eggs are plenty and I used panko instead of cornflakes as that's what I had. Thanks old1, for posting.

Bonnie G #2 June 25, 2009

I'm not usually an asparagus eater but received some in my vegetable box so decided to try this recipe out. I only used 4 hard boiled eggs and, as I didn't have any cornflakes, substituted this for some fresh breadcrumbs mixed up with a little bit of grated cheese. The results were superb. Really delicious! Can't wait to try it again.

JoolsUK May 27, 2007

Delicious! The cheese sauce was exceptional. I found that 4 hard boiled eggs were more than enough, so I stopped there (sliced 3, chopped the 4th and spread over the top), then poured the sauce over and topped with the corn flakes. Great new way to serve asparagus -- DH particularly liked this one! Thanks for such a great recipe. Dianne

Pianolady August 02, 2004