Recipe corner: The coveted Scott/Gummelt family asparagus casserole recipe

By Stephanie Gummelt Submitted to Corner Post

This asparagus casserole recipe is coveted among the Scott and Gummelt families.

Asparagus casserole

2 cans of asparagus (you can use one and split it or use 2 if you dig asparagus.) Keep the asparagus juice

1 block of Velveeta cheese (use however many chunks as you desire)

4 to 6 hard-boiled eggs

Pimentos (optional, for a pop of color and flavor among the scrumptious mush)

2 sleeves of Ritz crackers

1 stick of butter

A splash of milk

1. Pre-heat oven to 350 F degrees. This is to make it congeal and crust.
2. Hard boil 4-6 eggs for 8 minutes or so depending on how many eggs you desire.
3. Crush up and layer a sleeve of Ritz crackers on the bottom of a standard baking casserole-type dish
4. De-juice the asparagus can or cans. Keep the juice in a drinking dish.
5. Layer half a can or a whole can of asparagus, depending on how much asparagus you like.
6. Slice all of the hard-boiled eggs and layer them beautifully atop the resting asparagus.
7. Slice up the amount of Velveeta cheese you prefer and layer the chunks upon the crackers, asparagus and eggs, much like a blanket.
8. Sprinkle pimentos on if desired.
9. Crush up and layer the second sleeve of Ritz crackers, much like a quiet evening snow.
10. Slice the entire stick of butter into thinner block chunks and layer them to create the buttery, crisp, fun crust.
11. Pour a splash of milk evenly over casserole until milk comes up on the sides of the dish a bit — eyeball it and don’t make the whole thing soggy. That is a regret waiting to happen.
12. Pour the drinking glass of asparagus juice evenly over the casserole — this will make it moist. Now it is ready to bake!
13. Bake at 350 for approximately 35 minutes or until casserole is bubbling and crust is formed.