Title: Asparagus-Egg Casserole
Categories: Vegetable Casserole Eggs
Yield: 6 Servings

1/2	c	Celery; chopped
1/4	c	Butter
1/4	c	Flour
1/2	ts	Salt
1/2	ts	Dry mustard
1	ds	Pepper
1 3/4	c	Milk
1	ts	Chicken bouillon granules
4	oz	Mushrooms, chopped; drained
16	oz	Asparagus, frozen cut
3		Egg; hard-cooked, sliced
1/2	c	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 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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