Asparagus-Egg Casserole

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* Exported from MasterCook *

 

Asparagus-Egg Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/2 cup celery -- chopped

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon dry mustard

1 dash pepper

1 3/4 cups milk

1 teaspoon chicken bouillon granules

4 ounces mushrooms -- chopped, drained

16 ounces asparagus -- frozen cut

3 egg; hard-cooked -- sliced

1/2 cup 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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Per Serving (excluding unknown items): 147 Calories; 10g Fat (61.0% calories

from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol;

363mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Non-Fat Milk; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0