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BLOGical Thoughts Side Dishes

Asparagus-Egg Casserole

In a saucepan cook the celery in the butter, blend in flour, salt, mustard, and pepper. Add milk and bouillon granules. Cook and stir until thick and bubbly. Stir in Mushrooms: set aside. Cook the frozen asparagus according to the package directions.

Reserve 1/2 cup asparagus and 1 egg for garnish In a Dutch oven, arrange remaining asparagus and egg slices. Pour sauce over all. Bake covered,at 375 for 15 minutes. Sprinkle crushed crackers over top, arrange reserved asparagus and eggs over all, bake for 10 more minutes. Makes 6 servings.

Source: Phill Burton