Ingredients:
- 1 1/2 pounds asparagus spears
- 1 cup sliced mushrooms
- 4 tablespoons butter
- 5 tablespoons flour
- 1 teaspoon salt
- 2 cups milk
- 1 teaspoon Worcestershire sauce
- 1/2 cup buttered bread crumbs or crushed potato chips
Preparation:
Cook asparagus just until tender; place in a shallow greased baking dish. In a large saucepan, saute mushrooms in butter; blend in flour and salt. Gradually add milk, stirring constantly; add Worcestershire sauce. Continue to cook, stirring constantly, until thickened. Top asparagus with the hard cooked egg slices. Pour sauce over all. Top with buttered bread crumbs or crushed potato chips. Bake at 375° for 20 minutes.Serves 6.
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Asparagus Casserole II
Asparagus au Gratin
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Asparagus Casserole with Hard Cooked Eggs
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Asparagus Casserole with Cheese
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Crockpot Asparagus Casserole
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Asparagus Index
Side Dish Casseroles
Vegetable Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
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