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Corn and Asparagus Casserole


"This delicious recipe was one my mom made for special occasions. Every time I serve it, friends ask for the recipe."
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35 m servings 242 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
  3. Bake in the preheated oven until beginning to set, about 30 minutes.
  4. Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 242 calories; 14.7 g fat; 22.2 g carbohydrates; 8.6 g protein; 98 mg cholesterol; 909 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I used 2% milk plus Cajun seasoning, fresh asparagus and a couple chopped green onions, but no butter or added sugar; it turned out great. Also cooked it in a 9 x 9 casserole dish sprayed with P...