Easter Brunch Asparagus Casserole

Easter Asparagus Brunch Casserole

 

Published in Carolina Country Magazine April 2018

 

Tis the season when our chickens or those of our nearby friends with eggs start having an abundance… their “girls” are coming out of their winter doldrums and are busy laying lots more eggs.  Just as spring asparagus is poking up from the earth.  These two marry well together and can be paired in many ways.  If you are looking for a tasty and crowd-pleasing dish for your Easter brunch table, you will love this casserole.

 

Cheesey. Fluffy. And so flavorful with the fresh asparagus! You can even use other veggies instead… add bacon, ham or sausage too.  Super quick and easy to throw together, this is a good recipe to let your aspiring chefs make.  

 

Do enjoy, and come on over to my fun facebook page and share your recipes.  Happy Easter!

Easter Brunch Asparagus Casserole

This light and velvety casserole will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime. Other vegetables can be substituted or added, and have fun trying other cheeses too. You can even add in diced ham or bacon. Use this recipe as a base and spiff up to make it your own.
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Carb Free, Farmers Market, Garden Goodies, Southern
Keyword: asparagus, brunch, casserole, eggs, spring, throw cooking
Author: Wendy Perry

Ingredients

  • 1 lb. asparagus, ends trimmed
  • 2 tablespoons butter
  • 6 eggs. beaten
  • 3 tablespoons mayonnaise (only Duke's for me!)
  • 1 small onion, diced
  • 1 tall can evaporated milk
  • 2 cups shredded Velveeta cheese
  • ½ teaspoon salt
  • several turns freshly ground black pepper

Instructions

  • Preheat oven to 350 degrees. Lightly grease a 1½ quart baking dish
  • Melt butter in skillet over medium heat. Cut asparagus into 1-inch pieces and sauté in butter 3 to 4 minutes until tender. 
  • Combine asparagus with all the other ingredients and stir to combine. Pour into prepared baking dish. Bake about 30 minutes until it sets in center and starts to brown on top. 
  • Let stand about 10 minutes, and serve while hot. 

Notes

This can be mixed a day ahead to bake at serving time.
Spread the love

Leave a Comment

Your email address will not be published.

Recipe Rating




Related Post:

Farmers’ Market Spicy Seafood Chowder Base

This Manhattan-style chowder base is chock full of tomatoes, summer vegetables and herbs — keep it on hand for fast, fresh fish or seafood chowder. Freeze in quarts and then add any combination of oysters, shrimp, crab, clams, scallops or fish at serving time. We topped ours with crispy fried oysters.

Spread the love
Read More »
image of dilled cucumber sandwiches

Crispy Dilled Cucumber Sammies

How many of us were introduced to cucumber sandwiches growing up at showers and church receptions? They’re such simple little snacks with vibrant flavor and opposing textures, soft and crispy. Pair these with our chowder or salted nuts as a light snack after working in the yard on a hot day. The spread works well on crackers or as a veggie dip.

Spread the love
Read More »
Scroll to Top