Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus Supper Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Pound(s) Fresh asparagus or 1, 10
oz. pkg. frozen
Asparagus
4 Hard-cooked eggs, sliced 4
to 5
1/4 Cup(s) Butter or margarine
1/4 Cup(s) Flour
1 1/2 Cup(s) Milk
1/2 Cup(s) Sauterne
3/4 Teaspoon(s) Seasoned salt
3 Tablespoon(s) Chopped chives
1/2 Cup(s) Grated cheddar cheese
1 Tomato, thinly sliced
1/4 Cup(s) Fine dry bread crumbs
1 Tablespoon(s) Melted butter
Directions:
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 Sauterne, 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 degrees. Serves 4. Posted to
recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1649
Calories From Fat: 978
Total Fat: 110.4g
Cholesterol: 974.5mg
Sodium: 4637.2mg
Potassium: 2678.2mg
Carbohydrates: 94.4g
Fiber: 14.8g
Sugar: 32.8g
Protein: 78.2g


Scale this recipe to Servings [?]