| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Meats | Vegetables, Casseroles, Eggs | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Celery; chopped |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1 | ds | Pepper |
| 1 3/4 | c | Milk |
| 1 | ts | Chicken bouillon granules |
| 4 | oz | Mushrooms, chopped; drained |
| 16 | oz | Asparagus, frozen cut |
| 3 | Egg; hard-cooked, sliced | |
| 1/2 | c | Ritz crackers; crushed (12) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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