Asparagus Casserole

A vintage handwritten recipe for a classic Asparagus Casserole. The ingredients for this classic side include butter, evaporated milk, hard cooked eggs, cheese, cream of mushroom soup, pimiento, asparagus; all topped with buttered soft bread crumbs. A soon to be favorite for your Thanksgiving Dinner.

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Ingredients

2 Cups Soft bread crumbs, buttered
2 Tbl Butter
1 Can evaporated milk
6 Eggs Hard-Cooked, chopped
1 Cup Cheese, grated
1 Can Cream of Mushroom Soup
1 Pimiento, chopped
Pepper, to taste
1 #2 Can Asparagus, Keep Liquid A #2 can is 2.5 cups or 20 ounces

Method

Make a sauce of butter, milk, and mushroom soup.
Blend in cheese and pimiento, add a little asparagus liquid.
Cover bottom of a casserole with bread crumbs.
On this (bread crumbs), layer asparagus and eggs.
Cover with sauce then top with remaining crumbs.
To avoid dryness, pour a little asparagus liquid down sides of dish.
Heat uncovered until contents bubbles and top toasts slightly.

Kitchen Helper 2

medium saucepan

Casserole

9x13 Casserole

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Course Side Dish

Cuisine American

Keyword Asparagus, Carrots, Casserole

Notes

Tender crips carrots may be used for asparagus.