Swiss Asparagus Casserole

• 5 Tbsp. melted butter, divided
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/4 c. all-purpose flour
• 1 c. milk
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (8 oz.) pkg. pasteurized processed cheese, cubed
• 2 Tbsp. chopped celery
• 2 hard-cooked eggs, chopped
• 3 (14 1/2 oz.) cans chopped asparagus, drained
• 2/3 c. bread crumbs or croutons
• 1 Tbsp. each: chopped onion and chopped pimiento

1. Combine 4 tablespoons butter, salt, paprika and flour.
2. In small saucepan over low heat, blend until smooth.
3. Add milk gradually.
4. Stir until smooth and add soup and cheese, stirring until cheese is melted.
5. Saute celery and onion in 1 tablespoon butter.
6. Add to soup mixture along with pimiento and eggs. Alternate layers of asparagus and sauce in lightly greased casserole and top with crumbs.
7. Bake at 350u0b0 for 30 minutes or until bubbly.
8. Serves 8 to 10.

butter, salt, paprika, allpurpose, milk, cream of mushroom soup, cheese, celery, eggs, chopped asparagus, bread crumbs, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=864010 (may not work)