Asparagus Casserole


  • 3 cups asparagus, drained (reserve juice)
  • 12 crackers, rolled fine
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
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  • 1/2 cup asparagus juice
  • 2 hard-boiled eggs, diced
  • salt and pepper, to taste
  • 1 can mushroom soup
  • 1/4 cup diced American cheese
  • 1 1/2 cups potato chips


Place asparagus, eggs and crackers in greased baking dish. Make a white sauce of butter, flour, milk and juice. Pour white sauce over asparagus and over this, spread the mushroom soup. Add the cheese and sprinkle on crushed potato chips. Bake at 325 degrees F for 30 minutes. Remove from oven 15 minutes before serving.

By Robin from Washington, IA


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