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Asparagus Casserole

1 cn (12-oz) asparagus
2 Hard-boiled eggs; thinly sliced
1 c Crushed Ritz crackers
Cream Sauce:

1/4 c Margarine
2 tb Flour
1 c Milk
Juice of canned asparagus
1 c Grated sharp Cheddar cheese
Salt to taste
Pepper to taste


To make cream sauce, melt margarine and add flour. Mix well. Add milk and juice of asparagus. Cook in a saucepan, stirring constantly, until thick. Add Cheddar cheese, salt and pepper. In a casserole layer 1/2 can asparagus, 1 egg, 1/2 cream sauce. Repeat. Top with Ritz cracker crumbs and heat at 350 degrees for 20 to 30 minutes. Yield: 4 servings.




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