≡   Categories
Asparagus Egg Casserole Recipe

1/2 c. celery, minced
1/4 c. butter
1/4 c. flour
1/2 tsp salt
1/2 tsp dry mustard
1 dsh pepper
1 3/4 c. lowfat milk
1 tsp chicken bouillon granules
4 ounce mushrooms, minced, liquid removed
16 ounce asparagus, frzn cut
3 x egg, hard-cooked, sliced
1/2 c. ritz crackers, crushed (12)


In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add in lowfat milk and bouillon granules. Cook and stir until thickened and bubbly. Stir in mushrooms; set aside. Cook the frzn asparagus according to package directions; drain thoroughly. Reserve 1/2 c. 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 min. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 min longer.

Source: cookeatshare.com