Asparagus Casserole

Name: Asparagus Casserole
Yield: serves 8
Ingredients: 4 tablespoons butter; 4 tablespoons all-purpose flour; Asparagus liquid plus enough milk to equal 2 cups; 1/2 teaspoon salt; 5 ounces Cheddar cheese, grated; 2 15-ounce cans asparagus spears, drained, liquid reserved; 4 hard-boiled eggs, cracked and peeled; 1/2 cup saltine cracker crumbs (about 10 crackers)

January 24, 2012

This casserole belongs on a plate with roast beef, rice, and gravy for Sunday lunch. We probably didn’t have it every Sunday, but it was often part of the standard after-church meal. I’m a little surprised that as children we ate asparagus, but Daddy always said we’d eat anything with Mama’s cheese sauce on it!

Recipe notes

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