Asparagus-egg Casserolecasseroles, eggs, vegetables 1/2 cup celery; chopped 1/4 cup butter 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon dry mustard 1 dash pepper 1 3/4 cup milk 1 teaspoon chicken bouillon granules 4 oz mushrooms, chopped; drained 16 oz asparagus, frozen cut 3 egg; hard-cooked, sliced 1/2 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 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. |
