Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

Reviews

(1)
Most Helpful

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.

gweshinskey September 12, 2009

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