Asparagus And Egg Casserole Recipe

  • 2 packages (10 ozs each) frozen asparagus
  • 1 medium onion, chopped
  • 2 tablespoons chopped pimento
  • 1/2 stick (1/4 cup) butter or margarine
  • 6 tablespoons flour
  • 3 cups milk
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon thyme
  • 4 hard-cooked eggs, sliced
  • 1/2 cup shredded Swiss or Cheddar cheese
  • 1/2 cup dry bread crumbs

Cook asparagus according to directions on package, until barely tender.

Pan-fry onion and pimento in butter in a large skillet, about 1 minute. Add flour; stir until blended. Gradually add milk; cook and stir until thickened. Add salt, pepper, thyme, sliced eggs, and asparagus. Pour into a 2-quart casserole. Top with cheese and crumbs. Dot top with additional butter, if desired. Bake in a moderate oven (350°F) 30 minutes, or until bubbly. Serve hot.

Yield: 8 servings.