Asparagus Cheese Casserole Recipe

Asparagus Cheese Casserole picture


Difficulty LevelBit DifficultHealth IndexHealthy++
MethodMain Ingredient


 Margarine4 Teaspoon, melted and divided
 Asparagus spears24 , cooked
 Sharp cheddar cheese6 Ounce, coarsely shredded
 Thin white bread slices8 , lightly toasted and cut into 1-inch squares (8 Slices, 1/2 Ounce Each)
 Skim milk2 Cup (32 tbs)
 Eggs2 , lightly beaten
 Salt1⁄2 Teaspoon
 White pepper1⁄4 Teaspoon
 Powdered mustard1⁄4 Teaspoon
 Ground red pepper1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 1633 Calories from Fat 678

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 36.5 g182.5%

Trans Fat 0 g

Cholesterol 612.2 mg

Sodium 4477.2 mg186.6%

Total Carbohydrates 123 g41%

Dietary Fiber 7.1 g28.5%

Sugars 30.7 g

Protein 88 g175%

Vitamin A 125.8% Vitamin C 29.6%

Calcium 201.9% Iron 47.6%

*Based on a 2000 Calorie diet


Brush a shallow 2-quart casserole with 1 teaspoon margarine; arrange 8 asparagus spears in casserole, sprinkle with 2 ounces cheese, and top cheese with 1/3 of the bread squares.
Repeat layers of asparagus, cheese, and bread 2 more times, ending with bread.
In bowl combine milk, eggs, seasonings, and remaining tablespoon margarine; pour over mixture in casserole.
Cover and refrigerate for 1 hour.
Preheat oven to 350°F.
Set casserole in larger baking pan and pour boiling water into pan to reach halfway up the sides of casserole; bake for 1 1/4 hours (until a knife, inserted in center, comes out clean).
Remove casserole from water bath and let stand for 10 minutes before cutting.