Corn and Asparagus Casserole
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Ingredients35 m servings 242
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until beginning to set, about 30 minutes.
- 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.
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- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 242 calories; 14.7 22.2 8.6 98 909 Full nutrition
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