Asparagus Cheese Casserole Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon margarine, melted, divided | ||
| Asparagus spears | 24 , cooked | |
| 6 ounces sharp Cheddar cheese, coarsely shredded | ||
| 8 thin slices white bread (1/2 ounce each), lightly toasted and cut into 1-inch squares | ||
| Skim milk | 2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon each white pepper and powdered mustard | ||
| Ground red pepper | 1 Dash | |
Directions
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.
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.
Chef
