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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