
Ingredients
-
¼ cup butter, melted
-
1 (15 ounce) can creamed corn
-
2 tablespoons all-purpose flour
-
1 tablespoon white sugar
-
1 teaspoon salt
-
1 pinch ground black pepper
-
½ cup evaporated milk
-
2 eggs, beaten
-
1 (10 ounce) can asparagus tips, drained
-
½ cup shredded Cheddar cheese, or to taste
Directions
-
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.
Nutrition Facts (per serving)
242 | Calories |
15g | Fat |
22g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 242 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 43% |
Cholesterol 98mg | 33% |
Sodium 909mg | 40% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 2g | 6% |
Total Sugars 7g | |
Protein 9g | 17% |
Vitamin C 13mg | 14% |
Calcium 145mg | 11% |
Iron 2mg | 9% |
Potassium 290mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.