• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Asparagus-Egg Casserole

  • Recipe Submitted by on

Category: Casseroles, Eggs, Vegetables

 Ingredients List

  • 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)


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

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