Asparagus casserole #2
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Asparagus casserole #2
  Asparagus    Casserole  
Last updated 6/12/2012 1:05:14 AM. Recipe ID 30113. Report a problem with this recipe.
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      Title: Asparagus casserole #2
 Categories: Casserole
      Yield: 6 Servings
 
      3 tb Butter
      3 tb Flour
      1 c  Milk (or more)
  1 1/2 tb Butter
           Sharp or medium cheese (the
           -size of a medium eggplant);
           -grated
      2 cn (16.5-oz) asparagus; drained
      1 ts Sugar
           Salt & pepper to taste
      2    Hard boiled eggs; sliced
      1 cn (small) mushrooms
      1    Jar (small) pimento
      2    -(up to)
      3 sl Toast; broken up
 
  Make basic white sauce by melting butter, adding flour, stirring &
  adding milk. Cook slowly & stir constantly over medium heat until
  thickened (about 15 minutes). Add sugar, salt, pepper & most of the
  grated cheese, saving some for top. In greased casserole, layer
  asparagus, eggs, mushrooms, pimento & sauce. Melt 1-1/2 Tbs butter
  (or more) in saucepan. Cool slightly & add the toast & rest of the
  cheese. Stir & put on top. Bake about 20 minutes uncovered at 350.
  (For a less expensive dish, use 1 can asparagus &
        1    can English peas.)
  
  SALLY RIDENOUR
  
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,




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Recipe ID 30113 (Apr 03, 2005)

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