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.