Asparagus-Egg Casserole
Submitted by tllmel
Hearty asparagus and hard-boiled egg casserole in a creamy mustard sauce with mushrooms and crushed cheese crackers on top. A retro-style vegetable bake that’s pure nostalgic comfort.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minThis is the kind of casserole your grandmother pulled out of the oven on a Sunday night.
Tender asparagus and sliced hard-boiled eggs nestle into a homemade cream sauce flavored with mustard and mushrooms, then get topped with crushed cheese crackers for that irresistible golden crunch.
It’s retro, it’s cozy, and it delivers every time.
The mustard in the sauce is the quiet hero here, cutting through the richness and keeping everything from tasting one-note.
Kitchen Tips
- Drain the asparagus thoroughly after cooking; extra water will make the sauce thin and soupy
- Reserve some asparagus and egg slices for the top layer so the casserole looks as good as it tastes
- Crush the cheese crackers coarsely for the best texture; too fine and they’ll disappear into the sauce
Ingredients
Directions
In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir until thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly.
Reserve ½ cup asparagus and 1 egg for garnish. In a 10"x6"x2” baking dish arrange remaining asparagus and egg slices. Pour sauce over all.
Bake, covered, at 375℉ (190℃) for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.
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