Asparagus-egg casserole

Yield: 6 Servings

Measure Ingredient
½ cup Celery; chopped
¼ cup Butter
¼ cup Flour
½ teaspoon Salt
½ teaspoon Dry mustard
1 dash Pepper
1¾ cup Milk
1 teaspoon Chicken bouillon granules
4 ounces Mushrooms, chopped; drained
16 ounces Asparagus, frozen cut
3 \N Egg; hard-cooked, sliced
½ cup Ritz crackers; crushed (12)

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly.

Reserve ½ cup asparagus and 1 egg for garnish. In a 10"x6"x2" baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.

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