This Egg and Asparagus Casserole dish is a fond memory from my childhood and my favorite comfort food. I’m not sure if it’s all that healthy or good for you, but it tastes fantastic and is a great winter meal. My Mum used to cook this for me, God bless her memory.
The great thing about this recipe is given most of the ingredients are canned (except of course the eggs), you can keep everything you need in the cupboard for when you need it.
Cooking Time (including Preparation) ~ 40mins
Ingredients
- 4-6 boiled eggs (just a little bit under hard-boiled but not runny)
- 1 x can of evaporated milk
- 1 x large can of creamed corn
- 1 x small can of corn kernels
- 1 x can of asparagus spears
- 1 cup of shredded cheese
- 1/4 cup of bread crumbs
- 2 tbsp of butter
- 2 tbsp of flour
- salt (to taste)
You don’t need any specialized equipment, but you may want to slice your eggs with an egg slicer. You can pick up this Oxo Egg Slicer on Amazon for under $10, or if you want something cheaper here’s a highly rated Egg Slicer for under $5.
Method
Pre-Heat Oven
- Pre-heat oven at 400F (200C).
Eggs
- Boil 4-6 eggs.
Remember, you are soft boiling, they are cooked but they are not runny. - Peel and slice. You can hand slice, you’re after the thickness you would get with an egg slicer.
If you’re not up to slicing the eggs, halving or quartering the eggs will suffice.
Tip: You can make the eggs and sauce in the same pot, so cook your eggs and then rinse the pot and make your sauce.
Sauce
- Make a roux by melting the butter in a saucepan on medium-low heat and sift in the flour.
- Add the evaporated milk to the roux base and stir.
- Add the large can of creamed corn.
- Add the small can of corn.
- Mix ingredients
- Add salt to taste.
If the sauce is too watery, you can reduce it on low heat but constantly stir it. If time-crunched, add a little grated cheese to thicken.
Casserole
- In a casserole dish, add a little sauce to the base of the dish, about 1/4″ at most.
- Layer the asparagus spears and (sliced or halved) eggs on the rest of the dish.
- Drain the corn kernels and asparagus.
- Cut the asparagus into chunks (Yes, I know you can buy tips and spears, but this is better).
- Cover the base sauce with asparagus and eggs.
- Cover everything with the remaining sauce.
- Sprinkle the grated cheese on top.
- Sprinkle with breadcrumbs.
- Bake at 400F (200C) for about 15-20min until the top is golden.
You can always use the broiler/grill function of your oven to make the top golden. I often do a 2-3 minute broil at the end to make the top extra crispy.
Serve, eat, and enjoy!
You can eat this dish with steamed rice, toast, or just plain as is. It is a fairly rich casserole, so it does help to have something to break down the flavors. Vegemite toast is always easy and good.
Like this? Hungry? Check out some other recipes I have shared.