Yield: 1 servings
Measure | Ingredient |
---|---|
2 packs | Frozen asparagus, cut up |
5 \N | Hard-boiled eggs, sliced |
1¾ cup | Grated Colby cheese |
3 tablespoons | Butter |
3 tablespoons | Flour |
1½ cup | Milk |
½ cup | Asparagus liquid Pepper to taste |
¾ teaspoon | Salt |
¼ teaspoon | Lawry's seasoned salt |
1½ cup | Buttered bread crumbs |
1 small | Jar pimentos, sliced and drained Slivered almonds |
Cook asparagus. Make white sauce with butter, flour, milk, seasonings. Add cheese and stir until melted. Add pimento. If too thick, add a little more milk. In 9x13 inch baking dish, put 1½ cups buttered bread crumbs. Layer asparagus, eggs, almonds, sauce.
Repeat. Top with 1 cup buttered bread crumbs. Bake at 325 degrees for 25 minutes, uncovered. Submitted By BARRY WEINSTEIN On 04-17-95