Asparagus Cheese Casserole
|Margarine||4 Teaspoon, melted and divided|
|Asparagus spears||24 , cooked|
|Sharp cheddar cheese||6 Ounce, coarsely shredded|
|Thin white bread slices||8 , lightly toasted and cut into 1-inch squares (8 Slices, 1/2 Ounce Each)|
|Skim milk||2 Cup (32 tbs)|
|Eggs||2 , lightly beaten|
|White pepper||1⁄4 Teaspoon|
|Powdered mustard||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
Brush a shallow 2-quart casserole with 1 teaspoon margarine; arrange 8 asparagus spears in casserole, sprinkle with 2 ounces cheese, and top cheese with 1/3 of the bread squares.
Repeat layers of asparagus, cheese, and bread 2 more times, ending with bread.
In bowl combine milk, eggs, seasonings, and remaining tablespoon margarine; pour over mixture in casserole.
Cover and refrigerate for 1 hour.
Preheat oven to 350°F.
Set casserole in larger baking pan and pour boiling water into pan to reach halfway up the sides of casserole; bake for 1 1/4 hours (until a knife, inserted in center, comes out clean).
Remove casserole from water bath and let stand for 10 minutes before cutting.
Serving size: Complete recipe
Calories 1633 Calories from Fat 678
% Daily Value*
Total Fat 81 g124.4%
Saturated Fat 36.5 g182.5%
Trans Fat 0 g
Cholesterol 612.2 mg204.1%
Sodium 4477.2 mg186.6%
Total Carbohydrates 123 g41%
Dietary Fiber 7.1 g28.5%
Sugars 30.7 g
Protein 88 g175%
Vitamin A 125.8% Vitamin C 29.6%
Calcium 201.9% Iron 47.6%
*Based on a 2000 Calorie diet