Asparagus Egg Casserole
Ingredients| 1/2 cup celery, chopped 1/4 cup butter 1/4 cup flour 1/2 tsp salt 1/2 tsp dry mustard 1 dash pepper 1 3/4 cup milk 1 tsp chicken bouillon granules 4 oz mushrooms, chopped, drained 16 oz asparagus, frozen cut 3 egg, hard-cooked, sliced 1/2 cup ritz crackers, crushed (12) |
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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.
Servings:
6
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