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  Recipe Home » Vegetables » Asparagus-Egg Casserole
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  Asparagus-Egg Casserole
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
1/2 cup Celery, chopped
1/4 cup Butter
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Dry mustard
1 dash Pepper
1 3/4 cup Milk
1 tsp Chicken bouillon granules
4 oz Mushrooms, chopped, drained
16 oz Asparagus, frozen cut
3 Egg, hard-cooked, sliced
1/2 cup 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.
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