Asparagus-Egg Casserole
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INGREDIENTS
INSTRUCTIONS
In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup 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 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (134g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 106 | ||
| Calories from Fat: 75 (71%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.3g | 11 % | |
| Saturated Fat 5.1g | 26 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 21.8mg | 7 % | |
| Sodium 70.1mg | 2 % | |
| Potassium 58.2mg | 2 % | |
| Total Carbohydrate 6.5g | 2 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 6.1g | ||
| Protein 1.6g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 106
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