asparagus-egg casserole

Name: Asparagus-Egg Casserole
Ingredients: 1/2 cup(s) celery, chopped; 1/4 cup(s) butter; 1/4 cup(s) flour; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) dry mustard; pinch(es) pepper; 1.75 cup(s) milk; 1 teaspoon(s) chicken bouillon granules; 4 ounce(s) mushrooms, chopped and drained; 16 ounce(s) asparagus, frozen and cut; 3 - eggs, hard boiled and sliced; 1/2 cup(s) butter cracker crumbs

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Ingredients

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

How To Make asparagus-egg casserole

Step 1

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.

Step 2

Add milk and bouillon granules; cook and stir until thickened and bubbly.
Step 3

Stir in mushrooms; set aside.
Step 4

Cook the frozen asparagus according to package directions; drain thoroughly.
Step 5

Reserve 1/2 cup asparagus and 1 egg for garnish.
Step 6

In a 10\"x6\"x2\" baking dish arrange remaining asparagus and egg slices; pour sauce over all.
Step 7

Bake, covered, at 375 for 15 minutes.
Step 8

Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers.
Step 9

Bake, uncovered, 10 minutes longer.
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