Asparagus-Egg Casserole

Asparagus-egg Casserole Recipe

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

How to Make Asparagus-Egg Casserole


  • 1In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.
  • 2Add milk and bouillon granules; cook and stir until thickened and bubbly.
  • 3Stir in mushrooms; set aside.
  • 4Cook the frozen asparagus according to package directions; drain thoroughly.
  • 5Reserve 1/2 cup asparagus and 1 egg for garnish.
  • 6In a 10"x6"x2" baking dish arrange remaining asparagus and egg slices; pour sauce over all.
  • 7Bake, covered, at 375 for 15 minutes.
  • 8Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers.
  • 9Bake, uncovered, 10 minutes longer.

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About Asparagus-Egg Casserole

Other Tag: Quick & Easy

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