Yield: 4 Servings
|1 can||(12-oz) asparagus|
|2||Hard-boiled eggs; thinly sliced|
|1 cup||Crushed Ritz crackers|
|Juice of canned asparagus|
|1 cup||Grated sharp Cheddar cheese|
|Salt to taste|
|Pepper to taste|
To make cream sauce, melt margarine and add flour. Mix well. Add milk and juice of asparagus. Cook in a saucepan, stirring constantly, until thick.
Add Cheddar cheese, salt and pepper. In a casserole layer ½ can asparagus, 1 egg, ½ cream sauce. Repeat. Top with Ritz cracker crumbs and heat at 350ø for 20 to 30 minutes. Yield: 4 servings.
CINDY WAGE (MRS. OLIN)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .