Country Asparagus Casserole

8 slices Sugar Cured Hickory Smoked Peppered Bacon

½ cup Onion, diced

6 cups Asparagus, chopped into about 1" pieces

2 tbsp. Butter

1/3 cup Flour

1 cup Cream

2 cups Milk

1 cup Romano Cheese, grated

1 cup Buttered Bread Crumbs

Salt to taste

Chop the bacon into ½" pieces and brown in a large skillet, remove bacon from drippings and set aside. Add onions and aspaagus and saute for 2 to 3 mintues. Remove all but 2 tbsp bacon drippings from the skillet, add the butter then the flour and stir with a whisk, add the cream and milk. Cook this mixture until thickened, stirring frequently. Add ½ cup Romano cheese, bacon, asparagus and the onions then salt to taste. Stir and pour into a sprayed 9x13 casserole dish. Top with the remaining cheese and the buttered bread crumbs. Bake in 350° oven till golden and bubbly.

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