Asparagus Casserole

• 5 Tbsp. butter
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/4 c. flour
• 1 c. milk
• 1 can cream of mushroom soup
• 2 cans asparagus, drained
• 2 hard-cooked eggs, chopped
• 2/3 c. bread crumbs
• 8 oz. pkg. Velveeta cheese, cubed
• 2 Tbsp. chopped celery
• 1 Tbsp. chopped onion

1. Combine 4 tablespoons of oleo, salt, paprika and flour; blend until smooth.
2. Add milk gradually; stir until thickened.
3. Add soup and cheese.
4. Stir until cheese has melted.
5. Saute onion and celery in 1 tablespoon of oleo.
6. Add to soup mixture and add eggs. Alternate layers of asparagus and sauce in 2-quart casserole.
7. Top with bread crumbs.
8. Bake at 350u0b0 for 30 minutes.
9. Serves 8 to 10.

butter, salt, paprika, flour, milk, cream of mushroom soup, cans asparagus, eggs, bread crumbs, velveeta cheese, celery, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603156 (may not work)