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Asparagus Casserole

From Carnie Cuisine Cookbook (1983).

Source and licence

From Carnie Cuisine Cookbook (1983), printed page 21, digitised by the Internet Archive: https://archive.org/details/CarnieCuisineCookbook

Read the original http://creativecommons.org/licenses/by-nc-nd/4.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 (1 lb.) can green asparagus, drained, or 1 (10 oz.) pkg.
  2. frozen 3 eggs 1 tsp.
  3. salt 1/4 tsp.
  4. pepper 3/4 c.
  5. cracker crumbs 1 pimento, cut in small pieces 1 c.
  6. Cheddar cheese, cut in 1/4 cubes 1 c.
  7. milk 3 Tbsp.
  8. butter or margarine Cut asparagus into 2 inch pieces.
  9. Beat eggs well and add salt, pepper, crumbs, pimento, cheese and milk.
  10. Stir in asparagus and pour into 1 1/2 quart casserole.
  11. Melt butter and pour over top.
  12. Bake in 350° oven, uncovered, until custard has set, about 30 minutes.
  13. This dish can be assembled ahead, pouring melted butter over top just before baking.
  14. Makes 6 servings.