Asparagus Casserole   
      
   2 (15 ounce) cans of asparagus   
   2 cups of grated cheddar cheese, divided 4 eggs, boiled and chopped   
   1/4 cup of butter   
   1/4 cup of all purpose flour   
   2 cups of milk   
   1 teaspoon of salt   
   Pinch of black pepper   
   1 small can of mushrooms   
      
   Preheat oven 375 degrees F. Drain asparagus but reserve the liquid. Split the   
   ingredients and in two layers, add asparagus, 1-1/2 cups of the cheese divided   
   (reserving the remaining 1/2 cup for the top), eggs and mushrooms to a   
   buttered casserole dish.  Melt butter in a saucepan, stir in flour, cook for 2   
   minutes, gradually stir in the milk until fully incorporated.  Season to taste   
   with salt and pepper and loosen sauce as needed with the reserved asparagus   
   juice.  Pour over the casserole and top with cheese.  Bake uncovered at 375   
   degrees F for about 20 to 25 minutes or until cheese is melted and lightly   
   browned.  Carol T--Cullman,AL   
      
   ASPARAGUS CASSEROLE   
      
   1 can asparagus spears (drain asparagus, save liquid) Note: I also use a small   
   can of cut asparagus tips and spears and   
         double the white sauce.   
   1 lb. grated sharp cheddar cheese   
   Diced pimento   
   Boiled eggs   
   Blanched almonds (optional)   
      
           Make a white sauce using 4 tablespoons butter, 4 tablespoons   
           flour, 2 cups milk (For more asparagus flavor use 1 cup of   
           milk and 1 cup of asparagus liquid mixed.) Melt butter over   
           medium heat, stir in flour, stirring constantly.  Then add   
           milk gradually, add pinch of salt.  Keep stirring until sauce   
           thickens.  Grease casserole dish.  Put layer of asparagus,   
           layer of grated cheese, diced pimento, boiled egg slices and   
           then a layer of the white sauce.  Alternate layers until all   
           used up.  Top with bread crumbs.  Bake at 350 until bubbly.   
   Gerald B.   
      
      
   1 Can LeSuer Peas   
   1 Can Asparagus   
   1 Can Cream of Mushroom Soup   
   1 Hard Boiled Egg   
   Cheese   
      
   Preheat oven to 325 - placed drained peas and asparagus in casserole dish,   
   slice or chop egg over top and pour soup over - Bake for 20 minutes or until   
   bubbling - cover top with cheese and sprinkle with paprika - bake to melt   
   cheese Sue B.   
      
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   request, please include the geographical region where you tasted the recipe.   
      
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   We didn't get any responses for this recipe. Anyone have something similar?   
      
   I have always loved the pizza from Jerry's Pizza in Mt. Pleasant, IA because   
   they have the best thin cracker crust I've ever had.  Does anyone have a   
   recipe for a crust like this? Thanks!!   
   Cindy R.   
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