Asparagus-Egg Casserole
Yield
6 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | dash |
black pepper
|
*
|
| 1 ¾ | cups |
milk
|
|
| 1 | teaspoon |
chicken bouillon, powdered
|
|
| 4 | ounces |
mushrooms, canned
chopped, drained |
|
| 16 | ounces |
asparagus
frozen cut |
|
| 3 | large |
eggs
hard-cooked, sliced |
|
| ½ | cup |
crackers, cheese flavored
crushed (12) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
celery
chopped |
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 1 | dash |
black pepper
|
*
|
| 414 | ml |
milk
|
|
| 5 | ml |
chicken bouillon, powdered
|
|
| 115.6 | ml/g |
mushrooms, canned
chopped, drained |
|
| 462.4 | ml/g |
asparagus
frozen cut |
|
| 3 | large |
eggs
hard-cooked, sliced |
|
| 118 | ml |
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 until thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly.
Reserve ½ 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 375℉ (190℃) for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.
