1/2 cup celery, chopped
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/2 tsp dry mustard
1 dash pepper
1 3/4 cup milk
1 tsp chicken bouillon granules
4 oz mushrooms, chopped, drained
16 oz asparagus, frozen cut
3 egg, hard-cooked, sliced
1/2 cup ritz crackers, crushed (12)
Directions
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.
Servings: 6 servings
Asparagus-Egg Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
Experts have found proof that recipes existed back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these old cook books were just simple pictorial instructions for preparing meals.
Closer to modern times, there are a couple of interesting cookery books published in the 1300s ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the wealthy. By the arrival of the 1900s, recipe publications were increasing in popularity as a result of increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Asparagus Egg Casserole recipe.
