Yield: 6 servings
|1 can||Green asparagus|
|3 cups||Ritz cracker crumbs|
|4||Hard boiled eggs|
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Make a cream sauce by melting half a cup of the butter in a sauce pan; blend flour, milk and seasonings, stir until thick, slowly add eggs, cheese and pimento. Place crumbs on the bottom of a casserole and lightly butter. Add a layer of cream sauce pheasant and asparagus, alternate layers ending with the cream sauce, top with the crumbs.
Pour on rest of the butter and bake in a 350 oven for thirty minutes.