Asparagus Casserole

Mary D. Baughman

  • 2 cups medium white sauce
  • 1 can asparagus
  • 6 hard cooked eggs
  • 1 cup coarse cracker crumbs

Butter a 2 quart casserole, place asparagus in bottom and cover with sliced eggs. Pour white sauce over this, sprinkle crumbs over top, dot with butter or margarine and bake in oven at 350° for 10 minutes.

Medium white sauce:

  • 6 Tbsp butter or margarine
  • 1 cup milk
  • 1/8 tsp. black or white
  • pepper
  • 3 Tbsp flour
  • 1/4 tsp salt

Melt butter, remove from heat and blend in flour. Add milk slowly returning to medium heat. Stir constantly until thick. Add salt and pepper.

Yields 1 cup

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