Asparagus Casserole



  1. 4 tablespoons butter
  2. 4 tablespoons all-purpose flour
  3. Asparagus liquid plus enough milk to equal 2 cups
  4. 1/2 teaspoon salt
  5. 5 ounces Cheddar cheese, grated
  6. 2 15-ounce cans asparagus spears, drained, liquid reserved
  7. 4 hard-boiled eggs, cracked and peeled
  8. 1/2 cup saltine cracker crumbs (about 10 crackers)


  1. Preheat the oven to 350F.
  2. Melt the butter in a medium saucepan.
  3. Whisk in the flour to make a roux.
  4. Cook for 1 minute, and then whisk in the milk and the asparagus liquid.
  5. Add the salt and continue cooking until the sauce thickens, about 5 minutes.
  6. Add the grated cheese and stir until its melted, about 1 minute.
  7. Arrange the asparagus in the bottom of a 9 x 12 x 2-inch baking dish, alternating the stem ends so each serving includes both heads and stems.
  8. Thinly slice the eggs and arrange them over the asparagus.
  9. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs.
  10. Bake the casserole for 20 minutes, or until it is lightly browned and bubbles appear around the edges.
  11. You can substitute fresh asparagus for canned, but be sure to trim the tough ends and steam before using.
  12. Because you wont have any extra asparagus liquid from the can, use 2 cups milk.
  13. Using the liquid from the canned asparagus intensifies the flavor of the sauce.