Asparagus casserole #6

Yield: 4 Servings

Measure Ingredient
1 can (12-oz) asparagus
2 Hard-boiled eggs; thinly sliced
1 cup Crushed Ritz crackers
¼ cup Margarine
2 tablespoons Flour
1 cup Milk
Juice of canned asparagus
1 cup Grated sharp Cheddar cheese
Salt to taste
Pepper to taste

CREAM SAUCE

To make cream sauce, melt margarine and add flour. Mix well. Add milk and juice of asparagus. Cook in a saucepan, stirring constantly, until thick.

Add Cheddar cheese, salt and pepper. In a casserole layer ½ can asparagus, 1 egg, ½ cream sauce. Repeat. Top with Ritz cracker crumbs and heat at 350ø for 20 to 30 minutes. Yield: 4 servings.

CINDY WAGE (MRS. OLIN)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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