Asparagus Casserole 1

2 cans (10-1/2 ounces each) asparagus, drained (save liquid)

4 hard-boiled eggs, chopped

1/2 cup sharp American cheese, grated (for topping)

Approximately 1 cup crushed potato chips (for topping)

Sauce:

4 tablespoons butter

4 tablespoons flour

1/2 cup grated cheese

Onion salt, to taste

White pepper, to taste

1 cup asparagus liquid

Special Utensils: greased 8 x 8 inch baking dish

Preheat/bake Oven 350F. Melt butter for sauce, add flour, blend. Add 1 cup asparagus juice and grated cheese. Blend well stirring constantly. Add seasonings. Cook only until medium-thick.

Layering, (in buttered baking dish):
Put asparagus, chopped coarsely, eggs over vegetable. Sprinkle cheese and layer until you have used up asparagus, eggs and cheese. Pour sauce over, as you layer these three. Pour remainder sauce over combined ingredients top with crushed potato chips and 1/2 cup grated cheese. Bake.

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana