Wednesday, March 24, 2010

Easter brunch recipe; Asparagas & Egg Casserole

This an easy dish to serve with your brunch, anytime...enjoy!
Asparagas & Egg Casserole
Use up those hard cooked Easter eggs in this delicious side dish with baked ham.
2 cups asparagas, cut into small pieces cooked
4 eggs, hard cooked and sliced
1 cup, 4 ounces shredded cheddar cheese
1 - 3 tablespoons butter
1 (103/4 ounce) can condensed cream of mushroom soup
1 tablespoon sesame seeds
10 biscuits, unbaked:these can be from a can in the dairy section or freshly made
Preheat oven to 375o.
In a 9X9 square baking pan, layer half the asparags,eggs and cheese. Dot with 1 tablespoon of butter. Top with half the soup. Repeat layers. Bake for 15 minutes or until bubbly.
Sprinke sesame seeds on a plate and press the tops of the biscuits into the seeds. Arrange biscuits, seed side up over the hot mixture. Return to oven and bake an additional 18-22 minutes, or until biscuits are a deep golden brown.
Serve this hot from the oven.

Chris Mason

Innkeeper
Parish House Inn