Easter Brunch Asparagus Casserole
This light and velvety casserole will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime. Other vegetables can be substituted or added, and have fun trying other cheeses too. You can even add in diced ham or bacon. Use this recipe as a base and spiff up to make it your own.
- 1 pound asparagus, ends trimmed
- 2 tablespoons butter
- 6 eggs, beaten
- 3 tablespoons mayonnaise
- 1 small onion, diced
- 1 tall can evaporated milk
- 2 cups shredded Velveeta cheese
- ½ teaspoon salt
- Several turns freshly cracked black pepper
Preheat oven to 350 degrees. Lightly grease a 1½ quart baking dish.
Melt butter in skillet over medium heat. Cut asparagus into 1-inch pieces and sauté in butter 3 to 4 minutes until tender.
Combine asparagus with all the other ingredients and stir to combine. Pour into prepared baking dish. Bake about 30 minutes until it sets in center and starts to brown on top.
Let stand about 10 minutes, and serve while hot.