From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
1. Melt 2 Tablespoons butter over low heat. Stir in flour one Tablespoon at a time.
2. Add 1 cup milk all at one time. Stir until thickened. Add salt and pepper.
3. Add cheese and stir until melted.
4. In a 2-quart casserole dish, layer one half of asparagus, one half of cheese sauce, and one half of hard-boiled eggs. Repeat.
5. Melt 4 Tablespoons butter. Add crackers and almonds. Spread over casserole.
6. Bake at 350 degrees until cracker mixture is brown, 15 to 20 minutes.
SERVINGS: 4 - 6
- 6 Tablespoons butter, divided
- 2 Tablespoons flour
- 1 cup milk
- 1/2 teaspoon salt
- Dash pepper
- 8 ounces American cheese, grated
- 1 can (16 ounces) asparagus, drained
- 3 hard-boiled eggs, sliced
- 1-1/2 cups cracker crumbs
- 1/2 cup sliced almonds
1. Melt 2 Tablespoons butter over low heat. Stir in flour one Tablespoon at a time.
2. Add 1 cup milk all at one time. Stir until thickened. Add salt and pepper.
3. Add cheese and stir until melted.
4. In a 2-quart casserole dish, layer one half of asparagus, one half of cheese sauce, and one half of hard-boiled eggs. Repeat.
5. Melt 4 Tablespoons butter. Add crackers and almonds. Spread over casserole.
6. Bake at 350 degrees until cracker mixture is brown, 15 to 20 minutes.
SERVINGS: 4 - 6
