Asparagus Almond Casserole

Name: Asparagus Almond Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 5 tablespoons butter; 5 tablespoons flour; 3/4 cup milk; 3/4 cup asparagus liquid; 3/4 cup mayonnaise; 3 (15 ounce) cans asparagus; 5 hard-boiled eggs, sliced; 3/4 cup blanched almond; 3/4 cup cracker crumb

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Recipe by one bad apple

I found this published in an issue of Guideposts & thought it would be a great holiday side dish. The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers. I think I will go with Ritz or club crackers. Do your own thing and enjoy.

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READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

5

tablespoons butter
5

tablespoons flour
³⁄₄

cup milk
³⁄₄

cup asparagus liquid
³⁄₄

cup mayonnaise
3

(15 ounce) cans asparagus
5

hard-boiled eggs, sliced
³⁄₄

cup blanched almond
³⁄₄

cup cracker crumb

DIRECTIONS

Melt butter in skillet.
Add flour and blend.
Add milk and asparagus liquid.
Cook over low heat until thick.
Add mayonnaise and mix well until sauce is formed.
In bottom of 2-quart baking dish arrange a layer of asparagus, eggs, and almonds.
Cover with half of the sauce.
Repeat.
Top casserole with cracker crumbs.
Bake at 300 to 350 F for 30 minutes.

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