Asparagus-Egg Casserole

Asparagus-egg Casserole

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  • 1/2 c
    celery, chopped
  • 1/4 c
  • 1/4 c
  • 1/2 tsp
  • 1/2 tsp
    dry mustard
  • pinch
  • 1.75 c
  • 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

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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Other Tag: Quick & Easy

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