Who knew that canned asparagus could be rendered edible? This is an enduring favorite from my mother-in-law’s collection, and it’s old-school, church-cookbook material: the original recipe specified Velveeta. Not my favorite, but I seem to be in the minority.
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Asparagus Casserole
Old-fashioned, custardy casserole. Guests love this.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
- 1 can asparagus drained and cut in pieces
- 3 eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cups cracker crumbs
- 1 cup cheddar cheese cut in 1/4 cubes
- 1 cup milk
- 3 tablespoons butter melted
Instructions
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Beat eggs well.
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Add rest of ingredients to beaten eggs and stir.
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Pour into a greased 1-1/2 quart casserole.
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Melt butter and pour on top.
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Bake at 350º for 30 minutes, or until custard is set.
