Asparagus And Egg Casserole

• 6 hard-boiled eggs, sliced
• 2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus
• 6 tablespoons butter
• 1/4 cup flour
• 1 teaspoon dry mustard
• 3 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon celery salt
• 1 -2 teaspoon curry powder (optional)
• 2 cups crumbled potato chips (or bread crumbs)

1. Melt butter; blend in flour and mustard and wisk until smooth.
2. Add milk gradually, stirring constantly so it doesn't lump.
3. Cook, stirring, until thickened.
4. Season with salt, pepper, and celery salt.
5. Reserve 1/2 cup potato chips.
6. Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
7. casserole.
8. Pour sauce over all.
9. Top with remaining 1/2 cup potato chips.
10. Bake 20-30 minutes@ 350F or until bubbly.

eggs, cans asparagus, butter, flour, mustard, milk, salt, pepper, celery salt, curry powder, potato chips

Taken from www.food.com/recipe/asparagus-and-egg-casserole-61880 (may not work)