Asparagus-Egg Casserole

60 minutes Prep: 35 minutes Cook: 25 minutes

172 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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)

Directions

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 1/2 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 sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.

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Nutrition Facts

Serving Size 169g

Amount per Serving

Calories 172 62% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 132mg	44%
Sodium 354mg	15%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	5%
Sugars 5.0g
Protein 7.0g	15%