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Asparagus Casserole

Kat Jeter & Melinda Caldwell
  • 40 minutes
  • Serves 8

INGREDIENTS

16 oz

Asparagus (, fresh)

4 tbsp

Butter

4 tbsp

Flour

1 1/2 cups

Whole Milk

1/2 cup

Water

1/4 tsp

Salt

8 oz

Gruyere (grated)

6

Hard-boiled eggs

6

slices Bacon (cooked)

10

RITZ crackers (crumbled)