Asparagus casserole #3

Yield: 6 Servings

Measure Ingredient
2 cans Asparagus; drained
2 pounds Fresh mushrooms
3 Hard boiled eggs; sliced
Butter
Flour
Milk
Buttered bread crumbs

Saute mushrooms lightly in PLENTY of butter, remove & make a cream sauce using the butter. Make plenty of sauce. Layer asparagus, mushrooms & sliced eggs in that order in baking dish. Pour over a generous amount of the cream sauce. Top with buttered bread crumbs & brown at 350-375. May be prepared ahead.

MRS I.K. (ELINOR) EVANS

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

Similar recipes