Betty Ann's Asparagus Casserole

This is the kind of casserole your grandmother made without measuring a thing, and it came out right every single time.

Layers of saltine crackers, tender cooked asparagus, and sliced cheddar cheese get stacked in a greased casserole dish, seasoned with a sprinkle of seasoning salt, and bound together with a simple beaten egg and water mixture poured over the top.

It bakes until the eggs set into a light custard that holds everything together, the cheese melts into gooey pockets, and the crackers soften just enough while keeping a bit of texture.

Four ingredients. Forty-five minutes. Dinner handled.

Kitchen Tips

• Don’t overcook the asparagus before assembling. It should be just tender since it’ll cook more in the oven. Crisp-tender is the sweet spot.
• Use the asparagus cooking liquid instead of plain water for the egg mixture. It adds extra vegetable flavor to the custard.
• Layer the crackers so they overlap slightly, like shingles. This gives more structure than scattering them randomly.

Variations

• Swap asparagus for broccoli florets or sliced summer squash.
• Use pepper jack instead of cheddar for a little heat.
• Add a layer of sauteed onions between the asparagus and cheese for extra depth.