Yield: 6 Servings
|½ cup||Celery; chopped|
|½ teaspoon||Dry mustard|
|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.