Asparagus Egg Casserole Recipe

• 1/2 c. celery, minced
• 1/4 c. butter
• 1/4 c. flour
• 1/2 tsp salt
• 1/2 tsp dry mustard
• 1 dsh pepper
• 1 3/4 c. lowfat milk
• 1 tsp chicken bouillon granules
• 4 ounce mushrooms, minced, liquid removed
• 16 ounce asparagus, frzn cut
• 3 x egg, hard-cooked, sliced
• 1/2 c. ritz crackers, crushed (12)

1. In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.
2. Add in lowfat milk and bouillon granules.
3. Cook and stir until thickened and bubbly.
4. Stir in mushrooms; set aside.
5. Cook the frzn asparagus according to package directions; drain thoroughly.
6. Reserve 1/2 c. 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 for 15 min.
10. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers.
11. Bake, uncovered, 10 min longer.

celery, butter, flour, salt, mustard, pepper, milk, chicken bouillon granules, mushrooms, egg, crackers

Taken from cookeatshare.com/recipes/asparagus-egg-casserole-70849 (may not work)