Mrs Bice's Asparagus Casserole |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Mrs. Bice was a member of my grandparent's church when I was growing up. I remember this casserole from the funeral lunches the UMW would prepare for the family before or after the service. Mrs. Bice's original recipe calls for 3 cans of asparagus spears, but I prefer fresh or high quality frozen cooked. You need enough to cover the bottom of your pan completely. Asparagus lovers like me say the more the better! This was always served as a side dish, but I often make it as a meatless main dish. Ingredients:
1 -2 lb fresh asparagus |
2 cups ritz cracker crumbs, divided |
3 cups shredded cheddar cheese, divided (i like sharp cheddar) |
3 -4 hard-boiled eggs, chopped fine |
1 (4 ounce) jar pimentos, drained |
1/3 cup butter |
1/3 cup flour |
2 1/2-3 cups milk (or you can use half milk and half chicken broth) |
Directions:
1. Steam or cook asparagus as desired. I always leave the spears whole, but it may be easier for serving to cut them in half.
2. Sprinkle 1 cup Ritz cracker crumbs in bottom of prepared 13 x9 casserole.
3. Sprinkle 1 1/2 cups cheese over crumbs.
4. Layer all asparagus over cheese.
5. Sprinkle chopped eggs over asparagus.
6. Prepare cream sauce:.
7. Blend flour and butter over medium heat until it makes a paste.
8. Add liquid, seasoning with salt and pepper to taste.
9. Cook, stirring constantly, until bubbly and thick, adding more liquid as needed.
10. Spread cream sauce over eggs.
11. On top of sauce, sprinkle pimento, remainder of cheese, topping with remaining Ritz cracker crumbs.
12. Bake at 350 about 40 minutes until bubbly and cheese is turning light brown.
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