Asparagus casserole #6
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (12-oz) asparagus |
| 2 | Hard-boiled eggs; thinly sliced | |
| 1 | cup | Crushed Ritz crackers |
| ¼ | cup | Margarine |
| 2 | tablespoons | Flour |
| 1 | cup | Milk |
| Juice of canned asparagus | ||
| 1 | cup | Grated sharp Cheddar cheese |
| Salt to taste | ||
| Pepper to taste | ||
Directions
CREAM SAUCE
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, .