Asparagus-egg Casserole Recipe

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Asparagus-Egg Casserole

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Ingredients

1/2 c
celery, chopped
1/4 c
butter
1/4 c
flour
1/2 tsp
salt
1/2 tsp
dry mustard
pinch
pepper
1.75 c
milk
1 tsp
chicken bouillon granules
4 oz
mushrooms, chopped and drained
16 oz
asparagus, frozen and cut
3
eggs, hard boiled and sliced
1/2 c
butter cracker crumbs

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy