Title: Asparagus Casserole #6
Categories: Casserole
Yield: 4 Servings

1 cn (12-oz) asparagus
2 Hard-boiled eggs; thinly
-sliced
1 c Crushed Ritz crackers

--------------------------------CREAM SAUCE--------------------------------
1/4 c Margarine
2 tb Flour
1 c Milk
Juice of canned asparagus
1 c Grated sharp Cheddar cheese
Salt to taste
Pepper to taste

To make cream sauce, melt margarine and add flour. Mix well. Add milk and
juice of asparagus. Cook in a saucepan, stirring constantly, until thick.
Add Cheddar cheese, salt and pepper. In a casserole layer 1/2 can
asparagus, 1 egg, 1/2 cream sauce. Repeat. Top with Ritz cracker crumbs and
heat at 350ø for 20 to 30 minutes. Yield: 4 servings.

CINDY WAGE (MRS. OLIN)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.