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Asparagus-egg Casserole

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      Title: ASPARAGUS-EGG CASSEROLE
 Categories: Vegetables, Casseroles, Eggs
      Yield: 6 Servings
 
    1/2 c  Celery; chopped
    1/4 c  Butter
    1/4 c  Flour
    1/2 ts Salt
    1/2 ts Dry mustard
      1 ds Pepper
  1 3/4 c  Milk
      1 ts Chicken bouillon granules
      4 oz Mushrooms, chopped; drained
     16 oz Asparagus, frozen cut
      3    Egg; hard-cooked, sliced
    1/2 c  Ritz crackers; crushed (12)
 
  In saucepan cook celery in butter; blend in flour, salt, mustard and
  pepper.  Add milk and bouillon granules. Cook and stir till thickened
  and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus
  according to package directions; drain thoroughly.
  
  Reserve 1/2 cup asparagus and 1 egg for garnish.  In a 10"x6"x2"
  baking dish arrange remaining asparagus and egg slices. Pour sauce
  over all. Bake, covered, at 375F for 15 minutes. Arrange reserved
  asparagus and sliced egg atop casserole; sprinkle with crushed
  crackers. Bake, uncovered, 10 minutes longer.
 
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