Name: Asparagus-Egg Casserole
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)

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C.H. Spurgeon

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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