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Ham, Egg, And Asparagus Casserole

Mormon.Cook's picture
Ingredients
  Asparagus spears 1 Pound (Fat Spears)
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Salt/Chicken-soup-base granules 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Shredded cheese 1 Cup (16 tbs) (Preferably Sharp Cheddar)
  Hard boiled eggs 2 , peeled and sliced
  Ham cubes 1 Cup (16 tbs), coarse
  Soft bread crumbs 1 Cup (16 tbs), buttered
Directions

Wash asparagus and break off tough ends. With vegetable peeler, remove scales from stocks to remove sand, if necessary. (Peeling the bottom inch or two of stock eliminates the fibrous part.) Bias-cut stocks into about 2-inch lengths. Cook in boiling water until just tender; drain. Place half of the asparagus in casserole dish. Melt butter in small saucepan. Add flour and salt; blend well. Add milk. Cook and stir until smooth and thickened. Remove from heat. Add cheese; stir until blended. Pour half of the sauce over the asparagus in baking dish. Add sliced eggs, ham cubes, and asparagus in layers, asparagus last. Pour on the rest of the cheese sauce. Top with buttered crumbs. Bake about 30 minutes, or until crumbs are browned and sauce is bubbly hot.

Recipe Summary

Cuisine: 
American
Servings: 
4

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