A recipe for Asparagus-Egg Casserole. Follow the simple recipe instructions for Asparagus-Egg Casserole shared by other home cooking experts.
Ingredients1/2 c. Celery; chopped
1/4 c. Butter
1/4 c. Flour
1/2 Tsp. Salt
1/2 Tsp. Dry mustard
1 ds. Pepper
1 3/4 c. Milk
1 Tsp. 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)
DirectionsIn 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 10x6"x2" baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake covered at 375 F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake uncovered 10 minutes longer.