This is Mrs. Voight’s original recipe. Feel free to make your own additions. I use Sunkist Almond Accents™ sliced almonds to add to the flavor.
Ingredients
| 5 Tbsp. butter | 3 15-ounce cans asparagus |
| 5 Tbsp. flour | 5 hard-boiled eggs, sliced |
| ¾ c. milk | ¾ c. blanched almonds |
| ¾ c. juice from canned asparagus | ¾ c. cracker crumbs |
| ¾ c. mayonnaise |
Preparation
1. Melt butter in skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add mayonnaise and mix well until sauce is formed.
2. In bottom of 2-quart baking dish arrange a layer of asparagus, eggs and almonds. Cover with half the sauce. Repeat. Top casserole with cracker crumbs.
3. Bake at 350°F for 30 minutes.
Serves 8
Read The Hand-Me-Down Casserole to see how the recipe evolved over time.
