Title: Asparagus Casserole #3
Categories: Casserole
Yield: 6 Servings

2 cn Asparagus; drained
2 lb Fresh mushrooms
3 Hard boiled eggs; sliced
Butter
Flour
Milk
Buttered bread crumbs

Saute mushrooms lightly in PLENTY of butter, remove & make a cream sauce
using the butter. Make plenty of sauce. Layer asparagus, mushrooms & sliced
eggs in that order in baking dish. Pour over a generous amount of the cream
sauce. Top with buttered bread crumbs & brown at 350-375. May be prepared
ahead.

MRS I.K. (ELINOR) EVANS

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.