| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | English | Casserole | 6 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 | c | Milk (or more) |
| 1 1/2 | tb | Butter |
| Sharp or medium cheese (the size of a medium eggplant); grated | ||
| 2 | cn | (16.5-oz) asparagus; drained |
| 1 | ts | Sugar |
| Salt & pepper to taste | ||
| 2 | Hard boiled eggs; sliced | |
| 1 | cn | (small) mushrooms |
| 1 | Jar (small) pimento (up to) | |
| 3 | sl | Toast; broken up |
| 1 | can English peas.) |
INSTRUCTIONS
Make basic white sauce by melting butter, adding flour, stirring & adding milk. Cook slowly & stir constantly over medium heat until thickened (about 15 minutes). Add sugar, salt, pepper & most of the grated cheese, saving some for top. In greased casserole, layer asparagus, eggs, mushrooms, pimento & sauce. Melt 1-1/2 Tbs butter (or more) in saucepan. Cool slightly & add the toast & rest of the cheese. Stir & put on top. Bake about 20 minutes uncovered at 350. (For a less expensive dish, use 1 can asparagus & SALLY RIDENOUR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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