Asparagus Supper Casserole

  • 1 lbs Fresh asparagus
  • 4 hard-cooked eggs, sliced (4 to 5)
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 1/2 cup sauterne
  • 3/4 tsp seasoned salt
  • 3 Tbsp chopped chives
  • 1/2 cup grated Cheddar cheese
  • 1 large tomato, thinly sliced
  • 1/4 cup fine dry bread crumbs
  • 1 Tbsp melted butter image placeholder

Cook asparagus until tender, drain and cut into bite size pieces.

Place asparagus in 1 1/2-quart casserole. Place sliced, hard-cooked eggs over asparagus.

Melt butter in saucepan over very low heat. Blend in flour.

Gradually stir in milk and cook until thickened, stirring occasionally.

Blend in Sautérne, seasoned salt, chopped chives and grated Cheddar cheese.

Pour sauce over the eggs in casserole. Arrange thinly sliced tomato over sauce.

Combine and sprinkle bread crumbs and melted butter over top. Bake at 375° F.

Servings: 4
Submitted by: Recipe Group Member
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