Swiss Asparagus Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This was a staple on the Thanksgiving table at my grammies every year when I was growing up. I now serve it with Ham Loaf. The canned asparagus is on the soft side so if you prefer a firmer vegetable feel free to substitute frozen or fresh (just cook to al dente on the fresh before assembling). Ingredients:
2 (10 1/2 ounce) cans asparagus |
4 tablespoons butter |
3 tablespoons flour |
1/2 cup velveeta cheese, cubed |
2 tablespoons celery, chopped |
1 tablespoon onion, chopped |
1 1/2 cups milk |
1 (10 1/2 ounce) can cream of mushroom soup |
1 tablespoon pimiento |
2 hard-boiled eggs, chopped |
1/2 teaspoon salt |
1/4 teaspoon paprika |
2/3 cup breadcrumbs, mixed with |
2 tablespoons butter, melted |
Directions:
1. Melt the butter with the salt and paprika, add the flour and gradually stir in the milk until the sauce is thick.
2. Add the soup and cheese, stir until melted.
3. Add the celery, pimento, eggs and onion.
4. Alternately layer the asparagus and the sauce in a baking dish.
5. Top with the buttered breadcrumbs. Bake in a 350°F oven for 20 minutes.
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