I bought some fresh asparagus and wanted to do something a little different with it (something other than steaming which is my norm). I found Mema’s Cheesy Asparagus Casserole recipe and thought I’d give it a shot! I admit I was a bit hesitant about the boiled eggs but it was actually very tasty!
Note: I used fresh asparagus instead of canned. I just steamed it before layering in the casserole.
2 T. butter or margarine
1 T. all-purpose flour
1 (10 3/4 oz) can cream or mushroom soup, undiluted
2 c. shredded cheddar cheese
2 hard boiled eggs, sliced
2 (15 oz) cans asparagus spears, drained
1/2 c. soft breadcrumbs
Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Add soup and cheese and cook until cheese melts and mixture is smooth, stirring constantly. Layer half each of egg slices, asparagus, & cheese sauce in lightly greased baking dish. Repeat the layers. Sprinkle evenly with bread crumbs. Bake at 325 degrees for 30 minutes.