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Receta Asparagus Egg Casserole
by Global Cookbook

Asparagus Egg Casserole
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  Raciónes: 6

Ingredientes

  • 1/2 c. celery, minced
  • 1/4 c. butter
  • 1/4 c. flour
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1 dsh pepper
  • 1 3/4 c. lowfat milk
  • 1 tsp chicken bouillon granules
  • 4 ounce mushrooms, minced, liquid removed
  • 16 ounce asparagus, frzn cut
  • 3 x egg, hard-cooked, sliced
  • 1/2 c. ritz crackers, crushed (12)

Direcciones

  1. In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.
  2. Add in lowfat milk and bouillon granules. Cook and stir until thickened and bubbly. Stir in mushrooms; set aside. Cook the frzn asparagus according to package directions; drain thoroughly.
  3. Reserve 1/2 c. 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 min. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 min longer.