Asparagus Casserole

• 1 (1 lb. 4 oz.) can asparagus spears
• 1/4 tsp. pepper
• 1/2 c. fine cracker crumbs
• 1/2 c. (1/8 lb.) cheese, grated
• 1 Tbsp. flour
• 2 Tbsp. butter
• 1 tsp. salt
• 1/2 c. evaporated milk
• 2 hard-boiled eggs, chopped

1. Drain asparagus, reserving liquid.
2. Melt butter; blend in flour, salt and pepper.
3. Add evaporated milk to asparagus liquid (enough to make 1 1/2 cups.)
4. Stir into flour mixture; blend until smooth.
5. Cook 2 minutes.
6. Spread asparagus in bottom of greased shallow 1 1/2-quart casserole.
7. Reserve a few asparagus spears for top.
8. Sprinkle half cracker crumbs over asparagus.
9. Add eggs and half of sauce.
10. Sprinkle with remaining crumbs.
11. Arrange rest of asparagus spears over top.
12. Pour remaining sauce over top. Sprinkle with grated cheese.
13. Bake in 350u0b0 oven about 30 minutes or until casserole is bubbly.

pepper, fine cracker crumbs, cheese, flour, butter, salt, milk, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=308377 (may not work)