Asparagus Egg Casserole Recipe
Servings: 6
Ingredients
- 1/2 c. celery, minced
- 1/4 c. butter
- 1/4 c. flour
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1 dsh pepper
- 1 3/4 c. lowfat milk
- 1 tsp chicken bouillon granules
- 4 ounce mushrooms, minced, liquid removed
- 16 ounce asparagus, frzn cut
- 3 x egg, hard-cooked, sliced
- 1/2 c. ritz crackers, crushed (12)
Directions
- In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.
- Add in lowfat milk and bouillon granules. Cook and stir until thickened and bubbly. Stir in mushrooms; set aside. Cook the frzn asparagus according to package directions; drain thoroughly.
- Reserve 1/2 c. asparagus and 1 egg for garnish. In a 10"x6"x2" baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 375F for 15 min. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 136 | 53% |
| Total Fat 15.32g | 19% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.21g | |
| Cholesterol 117mg | 39% |
| Sodium 499mg | 21% |
| Potassium 328mg | 9% |
| Total Carbs 22.64g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.69g | 4% |
| Protein 8.75g | 14% |
