Swiss Asparagus Casserole

• 2 (10 1/2 ounce) cans asparagus
• 4 tablespoons butter
• 3 tablespoons flour
• 12 cup Velveeta cheese, cubed
• 2 tablespoons celery, chopped
• 1 tablespoon onion, chopped
• 1 12 cups milk
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 tablespoon pimiento
• 2 hard-boiled eggs, chopped
• 12 teaspoon salt
• 14 teaspoon paprika
• 23 cup breadcrumbs, mixed with
• 2 tablespoons butter, melted

1. Melt the butter with the salt and paprika, add the flour and gradually stir in the milk until the sauce is thick.
2. Add the soup and cheese, stir until melted.
3. Add the celery, pimento, eggs and onion.
4. Alternately layer the asparagus and the sauce in a baking dish.
5. Top with the buttered breadcrumbs.
6. Bake in a 350F oven for 20 minutes.

asparagus, butter, flour, velveeta cheese, celery, onion, milk, cream of mushroom soup, pimiento, eggs, salt, paprika, breadcrumbs, butter

Taken from www.food.com/recipe/swiss-asparagus-casserole-251999 (may not work)