Yield: 6 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
3 tablespoons | Flour |
1 cup | Milk (or more) |
1½ tablespoon | Butter |
\N \N | Sharp or medium cheese (the size of a medium eggplant); grated |
2 cans | (16.5-oz) asparagus; drained |
1 teaspoon | Sugar |
\N \N | Salt & pepper to taste |
2 \N | Hard boiled eggs; sliced |
1 can | (small) mushrooms |
1 \N | Jar (small) pimento (up to) |
3 slices | Toast; broken up |
\N 1 | can English peas.) |
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, .