Asparagus Casserole #2
- 3 tb Butter
- 3 tb Flour
- 1 c Milk (or more)
- 1 1/2 tb Butter
- Sharp or medium cheese (the
- -size of a medium eggplant);
- -grated
- 2 cn (16.5-oz) asparagus; drained
- 1 ts Sugar
- Salt & pepper to taste
- 2 Hard boiled eggs; sliced
- 1 cn (small) mushrooms
- 1 Jar (small) pimento
- 2 -(up to)
- 3 sl Toast; broken up
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.
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
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
