Asparagus-Egg Casserole Recipe

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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

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Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Asparagus-Egg Casserole

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Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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

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

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