Recipe - Asparagus-Egg Casserole

One half cup Celery; chopped
One fourth cup Butter
One fourth cup Flour
One half teaspoon Salt
One half teaspoon Dry mustard
1 ds Pepper
1 Three fourths cup Milk
1 teaspoon Chicken bouillon granules
4 ounce Mushrooms, chopped; drained
16 ounce Asparagus, frozen cut
3 Egg; hardcooked, cut or sliced up
One half cup Ritz crackers; crushed (12)

In saucepan cook celery in butter; blend in flour, salt, mustard and
pepper. Add milk and bouillon granules. Cook and stir till thickened and
bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according
to package directions; drain thoroughly.

Reserve One half cup asparagus and 1 egg for garnish. In a 10"x6"x2" baking
dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake,
covered, at 375F for 15 minutes. Arrange reserved asparagus and cut or sliced up egg
atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes
longer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini