Asparagus & Egg Casserole
Created by dienia b on December 20, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 30m
- Recipe #22198
Ingredients
- FOR THE WHITE SAUCE
- 8 tablespoons butter
- 8 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 4 cups milk (or light cream)
- FOR THE CASSEROLE
- 1 pound asparagus (cut and cooked)
- 1/2 teaspoon salt
- 4 large eggs (hard boiled, sliced)
- White sauce (prepared, 4 cups)
- 4 cups crushed potato chips
How to Make
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FOR THE WHITE SAUCE
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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.
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Step 2: This sauce can be made the day before, covered and refrigerated.
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FOR THE CASSEROLE
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Step 3: Butter bottom and sides of 2- to 3-inch-deep quart-size casserole.
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Step 4: Crush potato chips and thinly cover bottom of dish.
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Step 5: Layer with asparagus, egg slices and white sauce.
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Step 6: Top with layer of crushed potato chips and repeat.
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Step 7: Layering, starting with asparagus.
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Step 8: Top with white sauce and sprinkle with crushed potato chips.
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Step 9: Bake, uncovered, in 350-degree oven 20 minutes or until it begins to bubble around the edges.
Nutritional Facts
- 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