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Ingredientes
- 1 tall can asparagus spears
- 1/2 c. soft bread cubes, bite size
- 1 T melted butter
- 4 hard boiled large eggs, sliced
- 1 c. Velveeta or possibly American cheese, grated
- 3 T flour
- 1/4 c. melted butter
- 1/2 teaspoon salt
- 2 c. half and half cream
- 2 well beaten egg yolks
- 1/2 c. soft bread cubes, bite size
- 2 T melted butter
- 1/4 c. pimento, cut in strips
Direcciones
- Cut asparagus spears lengthwise. Put 1/2 cup of bread cubes in bottom of buttered casserole. Alternate layers of large eggs, cheese and asparagus. Blend flour into butter, slowly add in salt and cream. Cook over low heat till smooth and mix boils. Beat egg yolks and fold in a little of the cooked sauce. Put together this with remainder of cooked sauce and return to heat for 1 minute, stirring constantly. Spread cream sauce over the casserole. Top cream casserole with 1/2 cup of buttered bread cubes and pimento strips. Bake at 350 degrees for 20-30 min. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 10 servings | |
| Calories 288 | |
| Calories from Fat 177 | 61% |
| Total Fat 20.0g | 25% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 742mg | 31% |
| Potassium 244mg | 7% |
| Total Carbs 17.36g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.01g | 2% |
| Protein 10.48g | 17% |
