Recipe by Crafty Lady 13
If you have hard-cooked eggs left over from Easter, here's a way to use some of them. Fresh asparagus with a delightful cheese sauce makes a delicious casserole that is served over toast for a luncheon or light supper. Another recipe from Taste of Home's Busy Family Cookbook.
Top Review by gweshinskey
My husband and I love aspargus and we love this caserole. I've fixed it several times. I served it to my daughter recently and she described it to her 5 & 7 year. They can't wait to try it. I do use at least three eggs but that is the only change I made. I also steam the aspargus in my steamer instead of boiling it. Thank you for posting this recipe.
- 1 lb fresh asparagus, trimmed
- 2 hard-cooked eggs, sliced
- 1⁄4 cup butter, plus
- 3 tablespoons butter, divided
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 dash pepper
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1⁄2 cup soft breadcrumbs
- 4 slices bread, toasted and halved
Directions See How It's Made
- In a large skille, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11 x 7 x 2-inch baking dish. Arrange egg slices over top.
- In a large saucepan, melt 1/4 cup butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over eggs.
- In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375 degrees F for 15 minutes or until lightly browned. Serve on top of toast.