Asparagus casserole #2

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, .

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