| 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.
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