| 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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