Swiss Asparagus Casserole

1. Melt the butter with the salt and paprika, add the flour and gradually stir in the milk until the sauce is thick.

2. Add the soup and cheese, stir until melted.

3. Add the celery, pimento, eggs and onion.

4. Alternately layer the asparagus and the sauce in a baking dish.

5. Top with the buttered breadcrumbs. Bake in a 350°F oven for 20 minutes.

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Nutrient	Quantity
Total fats	65.7627 g
Protein	39.0983 g
Carbohydrates	98.209 g
Energy	1092.9833 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5553 g
Water	1038.7929 g
Aspartic acid	4.2268 g
Calcium, Ca	774.591 mg
Lutein + zeaxanthin	3004.5516 g
Fiber, total dietary	21.2885 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	2020.7295 g
Niacin	8.695 mg
Vitamin A, RAE	340.3059 g
Arginine	2.451 g
Riboflavin	1.5156 mg
Tocopherol, beta	0.002 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	0.0403 g
Glutamic acid	6.288 g
Sodium, Na	2170.9128 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0884 g
Total lipid (fat)	65.7627 g
Manganese, Mn	1.9165 mg
Fructose	4.2411 g
Proline	2.011 g
Fatty acids, total saturated 16:0	5.8896 g
Fatty acids, total saturated 8:0	0.2745 g
Sucrose	1.0398 g
Choline, total	120.1652 mg
Sugars, total	29.7686 g
Serine	1.8043 g
Fatty acids, total saturated 10:0	0.2745 g
Fatty acids, total saturated 18:0	2.5579 g
Vitamin B-6	0.7514 mg
Selenium, Se	27.403 g
Ash	12.9889 g
Vitamin D	7.32 IU
Menaquinone-4	3.66 g
Fatty acids, total saturated 18:1 undifferentiated	13.8544 g
Pantothenic acid	3.1887 mg
Phenylalanine	1.5672 g
Copper, Cu	1.8734 mg
Betaine	4.6726 mg
Thiamin	1.5634 mg
Retinol	164.7 g
Methionine	0.8261 g
Iron, Fe	10.4906 mg
Carbohydrate, by difference	98.209 g
Phosphorus, P	1004.9135 mg
Folate, total	294.8022 g
Tocopherol, gamma	0.382 mg
Fatty acids, total saturated 4:0	0.2745 g
Alanine	1.5199 g
Cholesterol	51.4726 mg
Valine	1.9267 g
Fatty acids, total saturated 18:2 undifferentiated	13.1403 g
Glycine	1.4219 g
Carotene, alpha	39.5831 g
Glucose (dextrose)	2.8838 g
Fatty acids, total saturated 14:0	1.1629 g
Zinc, Zn	6.6063 mg
Isoleucine	1.4377 g
Tocopherol, delta	0.0014 mg
Fatty acids, total saturated 12:0	0.2822 g
Fatty acids, total polyunsaturated	25.7033 g
Tocotrienol, gamma	0.0005 mg
Leucine	2.5842 g
Tocotrienol, alpha	0.0282 mg
Vitamin A, IU	4021.4817 IU
Folate, DFE	294.8022 g
Tryptophan	0.5134 g
Vitamin C, total ascorbic acid	23.7109 mg
Phytosterols	99.838 mg
Galactose	0.0731 g
Fatty acids, total polyunsaturated 18:1 c	0.0092 g
Fatty acids, total saturated 20:0	0.0003 g
Fatty acids, total saturated 6:0	0.2745 g
Lactose	18.483 g
Tyrosine	1.3364 g
Vitamin B-12	1.647 g
Vitamin K (phylloquinone)	173.1431 g
Fatty acids, total saturated	14.1538 g
Histidine	0.9077 g
Fatty acids, total monounsaturated	22.989 g
Threonine	1.3414 g
Folate, food	294.8022 g
Vitamin D (D2 + D3)	0.366 g
Cryptoxanthin, beta	35.5695 g
Vitamin D3 (cholecalciferol)	0.366 g
Vitamin E (alpha-tocopherol)	5.0389 mg
Magnesium, Mg	164.4942 mg
Lysine	1.8 g
Potassium, K	2022.784 mg
Cystine	0.4441 g
Fluoride, F	0.71 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1.5 1/2	223.26	17.4948	11.9682
Salt	0.5 teaspoon	0	0	0
Butter	4 tablespoons	342	15.714	28.8
Onion	1 tablespoon	4	0.934	0.01
Asparagus	2 cans	80.3598	15.5898	0.4822
Paprika	0.25 teaspoon	1.6215	0.3104	0.0741
Celery	2 tablespoons	2.4	0.4455	0.0255
flour	3 tablespoons	108.4275	23.7385	0.4207
hard egg	2	0	0	0
breadcrumb	0.66 cup	0	0	0
cream mushroom soup	1 can	330.9145	23.982	23.982
pimiento	1 tablespoon	0	0	0
velveeta cheese	0.5 cup	0	0	0