Mother Or Aulines Asparagus Casserole Recipes

ASPARAGUS CASSEROLE II

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
• Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350*.
• Melt butter over low heat.
• Add flour, salt and pepper.
• Stir until well blended.
• Remove from heat.
• Gradually stir in milk and return to heat.
• (To enhance the flavor of this dish, drain asparagus into measuring cup and finish out the 2 cups with milk).
• Cook, stirring constantly, until thick and smooth.
• In a loaf pan, or 2 quart casserole dish, layer asparagus and 2 sliced eggs and cover with half the sauce.
• Repeat layers.
• Cover with cracker crumbs and bake for 30 minutes, or until it starts to bubble.

NEELY'S ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove rom heat and let cool.
• In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
• In a separate bowl, add panko, paprika and butter. Mix well to combine.
• Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
• Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.

SALTINE-CRACKER ASPARAGUS CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
• Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
• Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
• Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
• Cover evenly with half the sour cream mixture.
• Thoroughly drain second can asparagus and layer.
• Top with remaining sour cream mixture.
• Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
• Bake uncovered 30-40 minutes or until bubbly.