Asparagus and Cheese Casserole Recipe

Asparagus and Cheese Casserole Recipe

Ingredients:

1 pack of asparagus (frozen, 10-12 oz); cut evenly into 1″
1/4 c heated water
1/2 tsp of salt
2 c of soft white-bread crumbs
2 Tbsps of pimiento; sliced into half-inch cuts
1 tsp of crushed dry basil
1/4 tsp of blackpepper
1 can of Milnot w/ 2 Tbsps butter
3 eggwhites; beaten ’til stiff
3 eggyolks; beaten well
1/4 lb of coarsely shredded cheese (Cheddar)
1 tsp of salt
1/2 tsp of MSG
1/4 tsp of onion-salt

Instructions:

Cook asparagus in salted water. Drain well. In mixing bowl you blend the crumbs, asparagus, cheese, seasonings & pimiento. Heat the butter & Milnot then add it into eggyolks.

Pour into veggie mix. Fold the eggwhites in. Have it baked in greased casserole over pan filled w/ heated water (375 F) for 40-50 mins.

Garnish w/ pimiento-centers topped w/ cooked tips of asparagus.

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