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.