| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Asparagus; drained |
| 2 |
lb |
Fresh mushrooms |
| 3 |
|
Hard boiled eggs; sliced |
|
|
Butter |
|
|
Flour |
|
|
Milk |
|
|
Buttered bread crumbs |
INSTRUCTIONS
Saute mushrooms lightly in PLENTY of butter, remove & make a cream sauce
using the butter. Make plenty of sauce. Layer asparagus, mushrooms & sliced
eggs in that order in baking dish. Pour over a generous amount of the cream
sauce. Top with buttered bread crumbs & brown at 350-375. May be prepared
ahead.
MRS I.K. (ELINOR) EVANS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Famous last words: I’ll get right with God later”