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Asparagus Casserole

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.

Asparagus Casserole
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Old-fashioned, custardy casserole. Guests love this.
  • 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)
  1. Beat eggs well.
  2. Add rest of ingredients to beaten eggs and stir.
  3. Pour into a greased 1-1/2 quart casserole.
  4. Melt butter and pour on top.
  5. Bake at 350º for 30 minutes, or until custard is set.


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