EGG AND ASPARAGUS CASSEROLE
1 (9 ounce) pkg. green giant frozen asparagus cuts, thawed
4 eggs, hard boiled and sliced
1/2 cup sliced green onions
1 tbs. butter
1 tsp, xanthan gum thickener
1-1/4 tsp. dried thyme leaves
pepper, salt
1 cup half and half
1/2 cup shredded swiss cheese
2 tbs. crushed pork rinds
heat oven to 350 degrees. arrange asparagus evenly in bottom of ungreased 9 inch square pan. Layer egg slices over asparagus. In medium saucepan over medium-high heat, cook and stir onions in butter until tender. Stir in thickener salt, thyme and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add half and half. cook until mixture boils and thickens, stirring constantly. Remove from heat; stir in cheese until melted. Spoon evenly over eggs and asparagus. Sprinkle with pork rind. Bake at 350 degrees for 20 minutes or until heated. 4 servings; 9 carbs
Recipe submitted by Edith Weil
1 (9 ounce) pkg. green giant frozen asparagus cuts, thawed
4 eggs, hard boiled and sliced
1/2 cup sliced green onions
1 tbs. butter
1 tsp, xanthan gum thickener
1-1/4 tsp. dried thyme leaves
pepper, salt
1 cup half and half
1/2 cup shredded swiss cheese
2 tbs. crushed pork rinds
heat oven to 350 degrees. arrange asparagus evenly in bottom of ungreased 9 inch square pan. Layer egg slices over asparagus. In medium saucepan over medium-high heat, cook and stir onions in butter until tender. Stir in thickener salt, thyme and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add half and half. cook until mixture boils and thickens, stirring constantly. Remove from heat; stir in cheese until melted. Spoon evenly over eggs and asparagus. Sprinkle with pork rind. Bake at 350 degrees for 20 minutes or until heated. 4 servings; 9 carbs
Recipe submitted by Edith Weil
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