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Asparagus Casserole

3 tb Butter
3 tb Flour
1 c Milk (or more)
1 1/2 tb Butter
Sharp or medium cheese (the size of a medium eggplant); grated
2 cn (16. 5-oz) asparagus; drained
1 ts Sugar
Salt & pepper to taste
2 Hard boiled eggs; sliced
1 cn (small) mushrooms
1 Jar (small) pimento
2 (up to) 3 sl Toast; broken up


Make basic white sauce by melting butter, adding flour, stirring & adding milk. Cook slowly & stir constantly over medium heat until thickened (about 15 minutes). Add sugar, salt, pepper & most of the grated cheese, saving some for top. In greased casserole, layer asparagus, eggs, mushrooms, pimento & sauce. Melt 1-1/2 Tbs butter (or more) in saucepan. Cool slightly & add the toast & rest of the cheese. Stir & put on top. Bake about 20 minutes uncovered at 350. (For a less expensive dish, use 1 can asparagus & 1 can English peas. )




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