Asparagus Casserole

• 2 large cans green asparagus, drained
• 1 small can mushrooms
• 6 hard-boiled eggs
• 2 Tbsp. butter
• 2 Tbsp. asparagus juice
• paprika
• 1 c. (less 2 Tbsp.) cream or half and half
• 3/4 lb. sharp Cheddar cheese
• slivered almonds
• salt and pepper to taste
• red pepper to taste
• 2 Tbsp. flour

1. Melt butter.
2. Add flour; mix well.
3. Add asparagus juice, making a paste.
4. Return to heat.
5. Add cream, stirring constantly.
6. Add seasonings (salt, pepper, paprika and red pepper).
7. Add cheese, chopped.
8. Stir until dissolved.
9. Add mushrooms.
10. Drain asparagus. Line bottom of casserole with 1 can asparagus.
11. Cover with cheese sauce and sliced boiled eggs.
12. Repeat and top with slivered almonds.
13. Bake at 350u0b0 for 20 minutes.

green asparagus, mushrooms, eggs, butter, asparagus juice, paprika, cream, cheddar cheese, almonds, salt, red pepper, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661595 (may not work)