Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Asparagus-egg casserole   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.