Asparagus-Egg Casserole

• 1/2 cup celery chopped
• 1/4 cup butter
• 1/4 cup flour, all-purpose
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 dash black pepper
• 1 3/4 cups milk
• 1 teaspoon chicken bouillon, powdered
• 4 ounces mushrooms, canned chopped, drained
• 16 ounces asparagus frozen cut
• 3 large eggs hard-cooked, sliced
• 1/2 cup crackers, cheese flavored crushed (12)

1. In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.
2. Add milk and bouillon granules.
3. Cook and stir until thickened and bubbly.
4. Stir in mushrooms; set aside.
5. Cook the frozen asparagus according to package directions; drain thoroughly.
6. Reserve 1/2 cup asparagus and 1 egg for garnish.
7. In a 10"x6"x2" baking dish arrange remaining asparagus and egg slices.
8. Pour sauce over all.
9. Bake, covered, at 375F (190C) for 15 minutes.
10. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers.
11. Bake, uncovered, 10 minutes longer.

celery, butter, flour, salt, dry mustard, black pepper, milk, chicken bouillon, mushrooms, eggs, crackers

Taken from recipeland.com/recipe/v/asparagus-egg-casserole-3453 (may not work)