Recipe For Cooking Asparagus And Cheese Casserole

Toaster Oven Casseroles :: Vegetable Casseroles

Asparagus and Cheese Casserole

1 (10 to 12 oz.) pkg. frozen asparagus cut into 1-in. pieces
    and cooked in 1/4 C. hot water with 1/2 tea. salt just
    until tender, 7 to 8 min.
2 C. soft white bread crumbs
1/4 lb. coarse shredded cheddar cheese
2 Tbsp. pimento, cut into 1/2-in. strips
1 tea. salt
1 tea. dried basil, crushed
1/4 tea. onion salt
1/4 tea. black pepper
1/2 tea. monosodium glutamate
1 (12 oz.) can MILNOT combined with 2 Tbsp. butter
3 well-beaten egg yolks
3 egg whites, beaten stiff

In lrg. 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 min., or until blade of knife comes out clean.

Garnish top with flowers made of extra cooked asparagus tips with pimento centers.

Makes approximately: 6 to 8 servings