Asparagus Egg Casserole

Asparagus Egg Casserole

Serves 12. Recipe is from Janice DeLerno, who says this is a gluten-free dish.

1 bunch green onions chopped

¾ cup red and green bell peppers, chopped

1 stick butter

1 bunch fresh asparagus steamed in microwave for two minutes, then rough chopped

1 cup grated Parmesan cheese

1 cup grated Cheddar cheese

12 eggs

1 cup half-and-half

4 ozs. Ro-tel tomatoes

½ tsp. basil

½ tsp. oregano

1 tbl. Tony Chachere’s Original Creole Seasoning

½ cup chopped parsley

1 tbls. paprika

1. Spray 9-inch-by-13-inch casserole dish with nonstick vegetable spray. Sauté green onions and bell peppers in butter until soft. Add asparagus and pour into casserole dish. Cover with cheese.

2. In a large bowl, beat eggs, half-and-half, Ro-tel tomatoes, basil, oregano and Tony Chachere’s together. Pour mixture into casserole dish. Sprinkle top with chopped parsley and paprika.

3. Bake at 350 degrees approximately 45 minutes or until done.