Corn and Asparagus Casserole

4.3
(4)

This delicious recipe was one my mom made for special occasions. Every time I serve it, friends ask for the recipe.

2
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

  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.

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.

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