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Asparagus Casserole

2 pkg. frozen asparagus, cut up
5 hard-boiled eggs, sliced
1 3/4 c. grated Colby cheese
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 c. asparagus liquid
Pepper to taste
3/4 tsp. salt
1/4 tsp. Lawry's seasoned salt
1 1/2 c. buttered bread crumbs
1 sm. jar pimentos, sliced and drained
Slivered almonds


Cook asparagus. Make white sauce with butter, flour, milk, seasonings. Add cheese and stir until melted. Add pimento. If too thick, add a little more milk. In 9x13 inch baking dish, put 1 1/2 cups buttered bread crumbs. Layer asparagus, eggs, almonds, sauce. Repeat. Top with 1 cup buttered bread crumbs. Bake at 325 degrees for 25 minutes, uncovered.


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