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Title: Asparagus Casserole #2
Yield: 6 Servings

Ingredients

      3 tb butter
      3 tb flour
      1 c  milk (or more)
  1 1/2 tb butter
      1    sharp or medium cheese (the
           -size of; a medium eggplan,
      2 cn (16.5-oz) asparagus; drained
      1 ts sugar
      1    salt & pepper to taste
      2    hard boiled eggs; sliced
      1 cn (small) mushrooms
      1    jar (small) pimento (up to)
      3 sl toast; broken up

Instructions

Make basic white sauce by melting butter, adding flour, stirring & adding
milk. Cook slowly & stir constantly over medium heat until thickened (about
15 minutes). Add sugar, salt, pepper & most of the grated cheese, saving
some for top. In greased casserole, layer asparagus, eggs, mushrooms,
pimento & sauce. Melt 1-1/2 Tbs butter (or more) in saucepan. Cool slightly
& add the toast & rest of the cheese. Stir & put on top. Bake about 20
minutes uncovered at 350. (For a less expensive dish, use 1 can asparagus &
1 can English peas.)

SALLY RIDENOUR

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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