Recipe: Asparagus Casserole (2)

ASPARAGUS CASSEROLE

1 can asparagus spears
4 hard-boiled egg, sliced
1 teaspoon salt
dash pepper
1 cup cracker crumbs
1 1/2 cups shredded Cheddar cheese
1 cup mushroom soup

Drain the asparagus. Place layers of half of asparagus and sliced eggs in a 1-quart buttered casserole. Sprinkle with salt and pepper and half of the cracker crumbs. Cover with shredded cheese. Pour half of mushroom soup over this.

Repeat layer; pour remainder of soup over contents of the dish. Bake for about 45 minutes to 1 hour at 325 , or until hot and bubbly.

*This is a popular holiday side-dish, and could be made with a medium white sauce in place of the cream of mushroom soup.

MEDIUM WHITE SAUCE:
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk

Melt butter gently; it should just melt and not bubble.

Put flour, salt, and pepper into butter quickly while stirring. Cook, stirring constantly until it just bubbles.

Stir in milk SLOWLY, continue cooking until sauce thickens and bubbles, about 3 minutes.


ASPARAGUS CASSEROLE #1

1 (17 oz) can English peas
1 15 oz) can (asparagus
2 hard boiled eggs; chopped
1 (10.75 oz) can condensed cream of mushroom soup
3/4 cup shredded Velveeta cheese
salt and pepper to taste
1 (4 oz) jar pimiento
1 (3 oz) can fried onion rings

Mix all ingredients except onion rings toget- her and pour into 1 1/2 quart casserole dish; bake at 350 until bubbly. Remove from heat and pour onion rings on top. Bake for 10 more minutes.

Servings:6
Source: MRS VERNON HARTSFIELD (JUDY) MARVELL, AR; From the book High Cotton Cookin, Marvell Academy Mothers Assn, Marvell, AR