asparagus-egg casserole

How To Make asparagus-egg casserole

• 1

  In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.
• 2

  Add milk and bouillon granules; cook and stir until thickened and bubbly.
• 3

  Stir in mushrooms; set aside.
• 4

  Cook the frozen asparagus according to package directions; drain thoroughly.
• 5

  Reserve 1/2 cup asparagus and 1 egg for garnish.
• 6

  In a 10\"x6\"x2\" baking dish arrange remaining asparagus and egg slices; pour sauce over all.
• 7

  Bake, covered, at 375 for 15 minutes.
• 8

  Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers.
• 9

  Bake, uncovered, 10 minutes longer.
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