Asparagus supper casserole

Yield: 1 Servings

Measure Ingredient
1 pounds Fresh asparagus or 1; (10 oz.) pkg. frozen asparagus
4 \N Hard-cooked eggs; sliced (4 to 5)
¼ cup Butter or margarine
¼ cup Flour
1½ cup Milk
½ cup Sauterne
¾ teaspoon Seasoned salt
3 tablespoons Chopped chives
½ cup Grated Cheddar cheese
1 large Tomato; thinly sliced
¼ cup Fine dry bread crumbs
1 tablespoon Melted butter

Cook asparagus until tender, drain and cut into bite size pieces. Place asparagus in 1½-quart casserole. Place sliced, hard-cooked eggs over asparagus. Melt butter in saucepan over very low heat. Blend in flour.

Gradually stir in milk and cook until thickened, stirring occasionally.

Blend in Sauterne, seasoned salt, chopped chives and grated Cheddar cheese.

Pour sauce over the eggs in casserole. Arrange thinly sliced tomato over sauce. Combine and sprinkle bread crumbs and melted butter over top. Bake at 375 degrees. Serves 4.

Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998

Similar recipes