Asparagus Casserole Crock Pot Food

ASPARAGUS AND CHEESE CROCK POT CASSEROLE

Steps:

• Combine all ingredients and stir well.
• Cover and cook on HIGH 3 to 3-1/2 hours.

SLOW COOKER CHEESY ASPARAGUS

Steps:

• Wash and trim asparagus. Asparagus breaks naturally at the tough part of the stalk.
• Lay the spears in a 5 quart slow cooker.
• Stir flour, salt and pepper together in saucepan. Whisk in evaporated skim milk gradually until no lumps remain.
• Heat and stir until boiling and thickened.
• Stir in cheese to melt.
• Pour over asparagus. Cover. Cook on low for 2 to 3 hours.
• Check for doneness at 2 hours if you like it crisp, let it cook longer if you like it softer.

ASPARAGUS CASSEROLE CROCK POT

Steps:

• In a large bowl, combine all ingredients well.
• Pour into lightly greased crock pot.
• Cover and cook on high for 3 to 3 1/2 hours.
• After cooking dish may be left on low for up to 2 hours before serving.

ASPARAGUS CASSEROLE II

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
• Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
• Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
• Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.