ASPARAGUS CASSEROLE
1 (14 ½ oz.) can asparagus spears
Club crackers, crushed
¼ c. all-purpose flour
Shredded Cheddar cheese
4 hard-cooked eggs, finely chopped
¼ c. butter
2 c. milk
Drain asparagus, reserving 1 cup liquid. Cut asparagus into 1-inch pieces. Place one-half of the asparagus in the bottom of a 2 quart lightly greased casserole dish. Top with one-half of the eggs, then crushed crackers as desired. Repeat layers of asparagus, eggs, and crackers. In a small saucepan, melt butter over low heat. Blend in flour, stirring well. Cook over low heat for 1 minute. Combine milk and reserve asparagus liquid. Gradually pour into the mixture, stirring constantly. Cook until sauce is thickened. Pour over a layer of crackers. Sprinkle with salt and pepper as desired. Bake at 375 degrees for 15 minutes or until hot and bubbly.
By: Judy Lawson – Country Charmers Homemaker Club
Golden Memories of Lake Reflections Cookbook
