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Asparagus Casserole #2

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Title: Asparagus Casserole #2
Yield: 6 Servings
Categories: Casserole

Ingredients:

3 tb Butter
3 tb Flour
1 c Milk (or more)
1 1/2 tb Butter
Sharp or medium cheese (the
-size of a medium eggplant);
-grated
2 cn (16.5-oz) asparagus; drained
1 ts Sugar
Salt & pepper to taste
2 Hard boiled eggs; sliced
1 cn (small) mushrooms
1 Jar (small) pimento
2 -(up to)
3 sl Toast; broken up


Make basic white sauce by melting butter, adding flour, stirring & adding
milk. Cook slowly & stir constantly over medium heat until thickened (about
15 minutes). Add sugar, salt, pepper & most of the grated cheese, saving
some for top. In greased casserole, layer asparagus, eggs, mushrooms,
pimento & sauce. Melt 1-1/2 Tbs butter (or more) in saucepan. Cool slightly
& add the toast & rest of the cheese. Stir & put on top. Bake about 20
minutes uncovered at 350. (For a less expensive dish, use 1 can asparagus &
1 can English peas.)

SALLY RIDENOUR

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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