Asparagus casserole #3

Yield: 6 Servings

Measure Ingredient
2 cans Asparagus; drained
2 pounds Fresh mushrooms
3 \N Hard boiled eggs; sliced
\N \N Butter
\N \N Flour
\N \N Milk
\N \N 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.


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

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