Yield: 6 Servings
Categories: Eggs, Casseroles, Vegetables
1/2 c Celery; chopped 1/4 c Butter 1/4 c Flour 1/2 ts Salt 1/2 ts Dry mustard 1 ds Pepper 1 3/4 c Milk 1 ts 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) 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.