---------- Recipe via Meal-Master (tm) v8.02

     Title: ASPARAGUS-EGG CASSEROLE
Categories: Vegetables, Casseroles, Eggs
     Yield: 6 servings

   1/2 c  Celery; chopped
   1/4 c  Butter
   1/4 c  Flour
   1/2 ts Salt
   1/2 ts Dry mustard
     1 ds Pepper
 1 3/4 c  Milk
     1 ts Chicken bouillon granules
     4 oz Mushrooms, chopped; drained
    16 oz Asparagus, frozen cut
     3    Egg; hard-cooked, sliced
   1/2 c  Ritz crackers; crushed (12)

 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.

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