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.
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, .