Asparagus casserole #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Milk (or more) |
| 1½ | tablespoon | Butter |
| Sharp or medium cheese (the size of a medium eggplant); grated | ||
| 2 | cans | (16.5-oz) asparagus; drained |
| 1 | teaspoon | Sugar |
| Salt & pepper to taste | ||
| 2 | Hard boiled eggs; sliced | |
| 1 | can | (small) mushrooms |
| 1 | Jar (small) pimento (up to) | |
| 3 | slices | Toast; broken up |
| 1 | can English peas.) | |
Directions
Make basic white sauce by melting butter, adding flour, stirring & adding milk. Cook slowly & stir constantly over medium heat until thickened (about 15 minutes). Add sugar, salt, pepper & most of the grated cheese, saving some for top. In greased casserole, layer asparagus, eggs, mushrooms, pimento & sauce. Melt 1-½ Tbs butter (or more) in saucepan. Cool slightly & add the toast & rest of the cheese. Stir & put on top. Bake about 20 minutes uncovered at 350. (For a less expensive dish, use 1 can asparagus & SALLY RIDENOUR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .