Asparagus-Egg Casserole

Title:
Asparagus-Egg Casserole

Yield:
6 Servings

Categories:
Vegetables,
Casseroles,
Eggs




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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini