ASPARAGUS LUNCHEON BAKE
4 pounds asparagus, trimmed, divided use
1/2 cup butter or margarine
3/4 cup chopped green onion
1/2 cup sifted all-purpose flour
3 cups sour cream
1 1/2 cups shredded Swiss cheese
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F. Grease 3-quart casserole; set aside.
Reserve 8 asparagus spears for garnish. Cut remaining asparagus into 2-inch pieces. Cook all asparagus in salted water until tender. Drain thoroughly saving 1/2 cup liquid. Set aside whole spears.
In blender container, place half the chopped asparagus with 1/4 cup reserved liquid. Repeat with remaining chopped asparagus (you should have 5 to 6 cups puree).
In large saucepan, melt butter. Add onions and saute until tender, about 2 to 3 minutes.
Stir in flour until smooth. Cook, stirring, until bubbly and slightly thickened.
Add sour cream and cook, stirring constantly over low heat 3 to 4 minutes. Remove from heat.
Beat in eggs, one at a time, until well mixed. Stir in cheese. Return pan to heat and cook, stirring constantly until melted.
Add seasonings and asparagus puree. Pour into casserole.
Bake for 1 1/2 hours or until firm. (May be prepared in advance to this point. Do not remove from oven. Reduce oven temperature to 200 degrees. Cover casserole loosely with foil; keep in oven up to 3 hours. Do not let casserole stand at room temperature until ready to serve).
Serve warm. To serve, garnish with reserved asparagus.
Makes 16 servings
Source: SueA, 07-19-97
4 pounds asparagus, trimmed, divided use
1/2 cup butter or margarine
3/4 cup chopped green onion
1/2 cup sifted all-purpose flour
3 cups sour cream
1 1/2 cups shredded Swiss cheese
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F. Grease 3-quart casserole; set aside.
Reserve 8 asparagus spears for garnish. Cut remaining asparagus into 2-inch pieces. Cook all asparagus in salted water until tender. Drain thoroughly saving 1/2 cup liquid. Set aside whole spears.
In blender container, place half the chopped asparagus with 1/4 cup reserved liquid. Repeat with remaining chopped asparagus (you should have 5 to 6 cups puree).
In large saucepan, melt butter. Add onions and saute until tender, about 2 to 3 minutes.
Stir in flour until smooth. Cook, stirring, until bubbly and slightly thickened.
Add sour cream and cook, stirring constantly over low heat 3 to 4 minutes. Remove from heat.
Beat in eggs, one at a time, until well mixed. Stir in cheese. Return pan to heat and cook, stirring constantly until melted.
Add seasonings and asparagus puree. Pour into casserole.
Bake for 1 1/2 hours or until firm. (May be prepared in advance to this point. Do not remove from oven. Reduce oven temperature to 200 degrees. Cover casserole loosely with foil; keep in oven up to 3 hours. Do not let casserole stand at room temperature until ready to serve).
Serve warm. To serve, garnish with reserved asparagus.
Makes 16 servings
Source: SueA, 07-19-97
MsgID: 3158465
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - July 2015 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - July 2015 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
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