Tuesday, December 25, 2012

Day 94 - Christmas Dinner with Asparagus Casserole

Just a picture of the family's Christmas Dinner, about to be served from my grandparents' stove!  Turkey, dressing, sweet potatoes, asparagus casserole, and rolls.  Gravy and dressing on the table.

Today I'm going to share with you my favorite family holiday recipe:  Asparagus Casserole.  Now, this casserole incorporates two horrible things:

1.) Canned asparagus
2.) Green vegetables on a holiday.

I know, I know, unforgiveable sins.  But I promise, you cover the asparagus with cheese and crackers and you can barely tell it's a vegetable!  We discovered this dish years ago, and we've made it ever since.  Super simple, and deceptively delicious.

This makes enough for about 6 people - I highly recommend making more if you have more people - this stuff goes fast!

 Asparagus Casserole

Asparagus Casserole

1 can asparagus
1  sleeve Ritz Crackers, crushed
2 hard boiled eggs, sliced
1 cup whole milk
1 cup shredded cheddar cheese
1 T butter
1 T flour
S&P to taste

First, make a Mornay Sauce:  In a non-stick  pot or double boiler, melt 1 T butter.  Whisk in flour until just blended; do not let this mixture burn or brown.  Slowly pour in milk and heat over low heat until thickened.  Now, slowly stir in the cheddar cheese until cheese is melted and well incorporated into the sauce. Add salt and pepper as desired and keep over low heat.

In an 8x8 casserole dish (mine, pictured, is rectangular but contains the same amount),  sprinkle a handful of crackers; this will keep the casserole from sticking.  Next, layer on half of the asparagus.  Top the asparagus with one egg (sliced) and about 1/3 of the Mornay sauce.  Layer on half of the remaining crackers, the other half of the asparagus, the other egg, and the rest of the sauce.  Arrange remaining crackers on top of casserole.  Cover and cook at 350F for about 15 minutes, or until heated through.

Layer 1

Layer 2

Layer 3

Layer 4

Completed Casserole

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