Asparagus-Egg Casserole

Name: Asparagus-Egg Casserole
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: celery; butter; flour; salt; dry mustard; black pepper; milk; chicken bouillon, powdered; mushrooms, canned; asparagus; eggs; crackers, cheese flavored

Submitted by tllmel

YIELD

6 servings

PREP

35 min

COOK

25 min

READY

60 min

Ingredients

CUP CELERY
chopped

CUP BUTTER

CUP ALL-PURPOSE FLOUR

TEASPOON SALT

TEASPOON DRY MUSTARD

DASH BLACK PEPPER *

1 ¾

CUPS MILK

TEASPOON CHICKEN BOUILLON, POWDERED

OUNCES MUSHROOMS, CANNED
chopped, drained

OUNCES ASPARAGUS
frozen cut

LARGE EGGS
hard-cooked, sliced

CUP CRACKERS, CHEESE FLAVORED
crushed (12) *

Directions

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir until thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly.

Reserve ½ 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 375℉ (190℃) for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.