asparagus-egg casserole
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Ingredients For asparagus-egg casserole
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1/2 ccelery, chopped
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3eggs, hard boiled and sliced
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16 ozasparagus, frozen and cut
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4 ozmushrooms, chopped and drained
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1 tspchicken bouillon granules
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1.75 cmilk
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pinchpepper
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1/2 tspdry mustard
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1/2 tspsalt
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1/4 cflour
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1/4 cbutter
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1/2 cbutter cracker crumbs
How To Make asparagus-egg casserole
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1In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.
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2Add milk and bouillon granules; cook and stir until thickened and bubbly.
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3Stir in mushrooms; set aside.
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4Cook the frozen asparagus according to package directions; drain thoroughly.
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5Reserve 1/2 cup asparagus and 1 egg for garnish.
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6In a 10\"x6\"x2\" baking dish arrange remaining asparagus and egg slices; pour sauce over all.
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7Bake, covered, at 375 for 15 minutes.
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8Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers.
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9Bake, uncovered, 10 minutes longer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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