Asparagus-Egg Casserole Recipe

Recipes To-Go

Asparagus-Egg Casserole Ingredients

1/2 cup celery, chopped
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/2 tsp dry mustard
1 dash pepper
1 3/4 cup milk
1 tsp chicken bouillon granules
4 oz mushrooms, chopped, drained
16 oz asparagus, frozen cut
3 egg, hard-cooked, sliced
1/2 cup ritz crackers, crushed (12)

A Recipe for
Asparagus-Egg Casserole

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
Art Buchwald

This Asparagus-Egg Casserole recipe is one of many in our Egg Category.

The hard part about being a bartender is figuring out who is drunk and who is just stupid.
Richard Braunstein

This Recipe for Asparagus-Egg Casserole is one of thousands in the Recipes-to-go Egg Cookbook.

Time flies like an arrow. Fruit flies like a banana.
Groucho Marx (1895-1977)

Asparagus-Egg Casserole Recipe
Egg Recipes
Free Receipes for you to enjoy!

If you enjoy this Asparagus-Egg Casserole Recipe - you should enjoy the recipe collections you can find on the websites below:

Alpine Lace Recipes

BBC Recipes

Google Recipe Group

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.
Sally Edwards

We think fast food is equivalent to pornography, nutritionally speaking.
Steve Elbert

This is a recipe for Asparagus-Egg Casserole from the recipe cookbook of Recipes-to-go (Egg)

I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.
Isadora Duncan, America dancer (1878-1927)

Asparagus-Egg Casserole recipe - a tasty recipe for you to add to your collection!
Great eaters and great sleepers are incapable of anything else that is great.
Henry IV of France

If you like this Asparagus-Egg Casserole recipe please let us know.

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
Fran Lebowitz

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

If you find any errors in this Asparagus-Egg Casserole recipe please inform us and we will amend the Asparagus-Egg Casserole recipe immediately

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Asparagus-Egg Casserole

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons

Asparagus-Egg Casserole Directions

In saucepan cook celery in butter; blend in flour, salt, mustard and
pepper. Add milk and bouillon granules. Cook and stir till thickened
and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus
according to package directions; drain thoroughly.

Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10"x6"x2"
baking dish arrange remaining asparagus and egg slices. Pour sauce
over all. Bake, covered, at 375F for 15 minutes. Arrange reserved
asparagus and sliced egg atop casserole; sprinkle with crushed
crackers. Bake, uncovered, 10 minutes longer.

Serves: 6

Asparagus-Egg Casserole Recipe brought to you by Recipes To-Go

Asparagus-Egg Casserole Recipe from the Recipes-To-go.com Egg Recipe Cookbook

Home >> Egg