Cheesy Egg And Asparagus Casserole
Recipe: #33965
December 24, 2019
Categories: Breakfast, Casseroles, Pork, Bacon, Eggs, Vegetables, Asparagus, North American, Cooking With Condensed Soup, Easter more
"Westbend cook booklet 1985 i think you could use leftover ham instead of bacon"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (456.2 g)
- Calories 598.6
- Total Fat - 25 g
- Saturated Fat - 8.9 g
- Cholesterol - 248.9 mg
- Sodium - 3090.8 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 1.3 g
- Sugars - 2.2 g
- Protein - 72.5 g
- Calcium - 375.7 mg
- Iron - 4.3 mg
- Vitamin C - 7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In buttered pam sprayed 2 quart casserole
Step 2
Lay half the chips in bottom
Step 3
Layer 1/2the eggs and asparagus
Step 4
Repeat
Step 5
In small mixing bowl mix the milk and soup
Step 6
Mix until smooth
Step 7
Piyr over asparagus mixture
Step 8
Top with remaining chips and bacon
Step 9
Bake at 350 for 30 minutes until hot and bubbly
Tips & Variations
No special items needed.
Tags :
Breakfast
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