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Asparagus Swiss Casserole

Alice’s Swiss Asparagus Casserole


Alice's Swiss Asparagus Casserole
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  • 5 T. butter, divided
  • 1 t. salt
  • 1 t. paprika
  • ¼ c. flour
  • 1 c. milk
  • 1 (10 ¾-oz.) can cream of mushroom soup
  • 1 (8-oz.) pkg. of grated velveeta cheese
  • 1 c. chopped onion mixture
  • 1 small jar pimento, drained, chopped
  • 3 boiled eggs, chopped
  • 4 (14½ –oz.) cans of chopped asparagus, rinsed and drained
  • Red pepper flakes
  • Italian bread crumbs
  1. In a small skillet, heat 1 T. butter and sauté the onion mixture. Set aside.
  2. In large saucepan, combine 4 T. butter, salt, paprika and flour. Place over low heat and blend until smooth.
  3. Gradually add milk, cook, stirring constantly, until smooth and thick.
  4. Add the soup and cheese to this mixture. Stir until melted and blended.
  5. Add the sauté onions to the mixture, along with the pimento and chopped eggs.
  6. Blend well.
  7. Drain the asparagus, rinse and drain again. Season with salt and black pepper.
  8. In 2 qt. casserole dish, spray with PAM, put a thin layer of the cheese mixture.
  9. Place the seasoned asparagus on top of this cheese layer.
  10. Sprinkle with a little red pepper flakes.
  11. Put remaining cheese layer on top of asparagus.
  12. Sprinkle with a little bread crumbs and sprinkle some paprika.
  13. Bake 350 for 30 minutes or until bubbly.
*****You can use fresh asparagus if you like.

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