Recipe Corner

Asparagus Casserole

This is a must-have for our Thanksgiving dinners. ;-)

2 cans asparagus (save juice)
4 boiled eggs, sliced
1 can pimentos
2 T butter
2 T flour
1/4 t salt
1/8 t pepper
3/4 c. asparagus juice (from canned asparagus)
3/4 c. milk
8 oz. Velveeta cheese
Crushed cornflakes, crackers, or breadcrumbs

Arrange the asparagus, eggs, and pimentos in a baking dish in layers. In a small saucepan, melt the butter and blend in the flour, salt, and pepper. Cook until smooth and bubbly over low heat. Add the asparagus juice and milk, and blend well. Cook over medium heat, adding Velveeta just before the sauce boils. Cook until the cheese melts and comes to a boil. Pour the sauce over the asparagus, eggs, and pimentos. Bake, covered, for 30 minutes. Uncover, sprinkle with cornflakes (or other), and cook until browned.

posted by Rachel @ 11:58 AM