Asparagus-egg casserole
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Asparagus-egg casserole
  Vegetables    Casserole    Eggs  
Last updated 6/12/2012 12:51:34 AM. Recipe ID 13177. Report a problem with this recipe.
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      Title: Asparagus-egg casserole
 Categories: Vegetables, Casseroles, Eggs
      Yield: 6 Servings
    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 longer.

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Recipe ID 13177 (Apr 03, 2005)

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