Asparagus and cheese casserole
1 (10 to 12 ounce) package frozen asparagus cut into 1-inch pieces
and cooked in 1/4 cup hot water with 1/2 teaspoon salt just
until tender, 7 to 8 minutes
2 cups soft white bread crumbs
1/4 pound coarse shredded cheddar cheese
2 tablespoons pimento, cut into 1/2-inch strips
1 teaspoon salt
1 teaspoon dried basil, crushed
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1/2 teaspoon monosodium glutamate
1 (12 ounce) can MILNOT combined with 2 tablespoons butter
3 well-beaten egg yolks
3 egg whites, beaten stiff
In large bowl blend drained asparagus, bread crumbs, shredded cheese, pimento and seasonings.
Heat MILNOT and butter, and add to beaten yolks. Blend well with vegetable mixture.
Fold in beaten egg whites. Bake in well-buttered casserole placed in pan of hot water at 375 degrees F about 40 to 50 minutes, or until blade of knife comes out clean.
Garnish top with flowers made of extra cooked asparagus tips with pimento centers.
Yield: 6 to 8 servings
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