Asparagus-egg casserole
Yield: 6 Servings
Ingredients:
- 1/2 c Celery; chopped
- 1/4 c Butter
- 1/4 c Flour
- 1/2 ts Salt
- 1/2 ts Dry mustard
- 1 ds Pepper
- 1 3/4 c Milk
- 1 ts Chicken bouillon granules
- 4 oz Mushrooms chopped; drained
- 16 oz Asparagus frozen cut
- 3 Egg; hard-cooked sliced
- 1/2 c Ritz crackers; crushed (12)
Instructions:
In saucepan cook celery in butter; blend in flour salt mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10"x6"x2" baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake covered at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake uncovered 10 minutes longer.
