Asparagus-Egg Casserole Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 1/2c Celery; chopped
  • 1/4c Butter
  • 1/4c Flour
  • 1/2ts Salt
  • 1/2ts Dry mustard
  • 1ds Pepper
  • 1 3/4c Milk
  • 1ts Chicken bouillon granules
  • 4oz Mushrooms, chopped; drained
  • 16oz Asparagus, frozen cut
  • 3 Egg; hard-cooked, sliced
  • 1/2c Ritz crackers; crushed (12)

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