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Asparagus Casserole
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Asparagus Casserole on a plate with chicken.
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Melt butter. Blend in flour, salt, and pepper.
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Combine evaporated milk and reserved liquid.
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Drain asparagus, reserve liquid.
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Spread half of the cream sauce on top of the eggs. Then the remaining cracker crumbs.
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Arrange 1 can of the asparagus, cracker crumbs, and diced eggs.
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Cook until thickened.
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Slowly whisk in the milk mixture.
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Asparagus Casserole with melted cheese on top.
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Sprinkle with shredded or grated cheese and bake.
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Layer the other can of asparagus and the rest of the cream sauce.
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Asparagus Casserole on two plates.