Well, it’s asparagus season. Take advantage of their short season
and make this wonderful casserole. Cubes of ham or cooked chicken could be
added to make this a main dish. Even without the addition of meat, it’s
hearty enough for dinner with a salad or fresh fruit. Enjoy this springtime
delight.
| 1 - 1 1/2 lbs. fresh asparagus, bottoms trimmed and halved |
2 cups shredded cheddar cheese |
| 2 Tbs. butter | 3 hard cooked eggs, sliced |
| 1 Tbs. flour | 5 slices diced bacon, cooed crisp |
| 1 - 10 oz. can Cream of Mushroom soup | salt and pepper to taste |
| 1/2 cup milk | Paprika |
Cook asparagus until tender-crisp. Drain and place in buttered 2 qt. casserole. Place egg slices on top. In saucepan combine butter and flour. Cook , whisking, for a minute to cook flour. Add soup, milk and cheese. Cook until cheese has melted. Pour over asparagus. Top with bacon bits. Sprinkle with paprika. Bake at 325F. for 20 - 25 minutes. Serves 6.