Corn and Asparagus Casserole
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:
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Ingredients for - Corn and Asparagus Casserole

1. Butter, melted - ¼ cup
2. Creamed corn - 1 (15 ounce) can
3. All-purpose flour - 2 tablespoons
4. White sugar - 1 tablespoon
5. Salt - 1 teaspoon
6. Ground black pepper - 1 pinch
7. Evaporated milk - ½ cup
8. Eggs, beaten - 2
9. Asparagus tips, drained - 1 (10 ounce) can
10. Shredded Cheddar cheese, or to taste - ½ cup

How to cook deliciously - Corn and Asparagus Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

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. Stage

Bake in the preheated oven until beginning to set, about 30 minutes.

4. Stage

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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