Asparagus-Egg Casserole

Ingredients

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

  • 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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