Side Pannel
Asparagus-Egg Casserole
Asparagus-Egg Casserole
- Recipe Submitted by ADMIN on 09/26/2007
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)
Directions
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.
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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