ASPARAGUS-EGG CASSEROLE

16.10.2008 | Author: Cook | Posted in Asparagus
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ASPARAGUS-EGG CASSEROLE


Servings: 6
Ingredients: 

  • 1/2 c  Celery; chopped
    • 

  • 1/4 c  Butter
    • 

  • 1/4 c  Flour
    • 

  • 1/2 ts Salt
    • 

  • 1/2 ts Dry mustard
    • 

  • 1 ds Pepper
    • 

  • 1 3/4 c  Milk
    • 

  • 1 ts Chicken bouillon granules
    • 

  • 4 oz Mushrooms, chopped; drained
    • 

  • 16 oz Asparagus, frozen cut
    • 

  • 3    Egg; hard-cooked, sliced
    • 

  • 1/2 c  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 1/2 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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