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Asparagus And Egg Casserole (International) — Recipe | Foodgeist

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Asparagus And Egg Casserole

🍽️recipe·International

Asparagus And Egg Casserole

Name: Asparagus And Egg Casserole
Cuisine: International
Ingredients: 6 hard-boiled eggs, sliced; 2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus; 6 tablespoons butter; 1/4 cup flour; 1 teaspoon dry mustard; 3 cups milk; 1 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon celery salt; 1 -2 teaspoon curry powder (optional); 2 cups crumbled potato chips (or bread crumbs)

Ingredients

6 hard-boiled eggs, sliced

2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus

6 tablespoons butter

1/4 cup flour

1 teaspoon dry mustard

3 cups milk

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon celery salt

1 -2 teaspoon curry powder (optional)

2 cups crumbled potato chips (or bread crumbs)

Method

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1.
Melt butter; blend in flour and mustard and wisk until smooth. Add milk gradually, stirring constantly so it doesn't lump. Cook, stirring, until thickened. Season with salt, pepper, and celery salt. Reserve 1/2 cup potato chips. Arrange alternate layers of egg, potato chips, and asparagas in 2 qt. casserole. Pour sauce over all. Top with remaining 1/2 cup potato chips. Bake 20-30 minutes@ 350F or until bubbly.