Recipe Casseroles Asparagus-Egg Casserole
 

Asparagus-Egg Casserole Hot

A recipe for Asparagus-Egg Casserole. Follow the simple recipe instructions for Asparagus-Egg Casserole shared by other home cooking experts.


Ingredients

1/2 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)


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 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.

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0 of 0 people found the following review helpful

I like the idea of mixing mushrooms with asparagus. We eat the latter on a regular basis, but it is usually boiled or sauteed on its own. This looks wonderful.

 
 

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