Wayne County Homemaker Recipe – Asparagus Casserole by Judy Lawson


1 (14 ½ oz.) can asparagus spears

Club crackers, crushed

¼ c. all-purpose flour

Shredded Cheddar cheese

4 hard-cooked eggs, finely chopped

¼ c. butter

2 c. milk

Drain asparagus, reserving 1 cup liquid.  Cut asparagus into 1-inch pieces.  Place one-half of the asparagus in the bottom of a 2 quart lightly greased casserole dish.  Top with one-half of the eggs, then crushed crackers as desired.  Repeat layers of asparagus, eggs, and crackers.  In a small saucepan, melt butter over low heat.  Blend in flour, stirring well.  Cook over low heat for 1 minute.  Combine milk and reserve asparagus liquid.  Gradually pour into the mixture, stirring constantly.  Cook until sauce is thickened.  Pour over a layer of crackers.  Sprinkle with salt and pepper as desired.  Bake at 375 degrees for 15 minutes or until hot and bubbly.

By:  Judy Lawson – Country Charmers Homemaker Club

Golden Memories of Lake Reflections Cookbook