Asparagus & Egg Casserole
Recipe: #22198
December 20, 2015
Categories: Casseroles, Side Dishes, Eggs, Asparagus, Brunch, Oven Bake, Vegetarian, Vegetarian Dinner, more
"Made in the 40's and 50's potato chips"
Original is 4 servings
Ingredients
- FOR THE WHITE SAUCE
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- FOR THE CASSEROLE
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Nutritional
- Serving Size: 1 (638.8 g)
- Calories 711
- Total Fat - 42.1 g
- Saturated Fat - 24.4 g
- Cholesterol - 312.2 mg
- Sodium - 1482.7 mg
- Total Carbohydrate - 55.7 g
- Dietary Fiber - 6.2 g
- Sugars - 15.7 g
- Protein - 30 g
- Calcium - 624.9 mg
- Iron - 4.9 mg
- Vitamin C - 35.9 mg
- Thiamin - 0.4 mg
Step by Step Method
FOR THE WHITE SAUCE
Step 1
In large skillet, melt butter. Stir in flour, salt and pepper. Cook over low heat until flour absorbs butter. Stir in cheese, if using. Add milk slowly, stirring until cheese melts and mixture thickens.
Step 2
This sauce can be made the day before, covered and refrigerated.
FOR THE CASSEROLE
Step 3
Butter bottom and sides of 2- to 3-inch-deep quart-size casserole.
Step 4
Crush potato chips and thinly cover bottom of dish.
Step 5
Layer with asparagus, egg slices and white sauce.
Step 6
Top with layer of crushed potato chips and repeat.
Step 7
Layering, starting with asparagus.
Step 8
Top with white sauce and sprinkle with crushed potato chips.
Step 9
Bake, uncovered, in 350-degree oven 20 minutes or until it begins to bubble around the edges.
Tips
No special items needed.
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