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Asparagus Casserole

Source of Recipe

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Recipe Introduction

Jean Stuckmeyer Stuckmeyer's Farm in Fenton/Arnold area south of St. Louis, is a fourth generation producer featuring pick-your-own pea patch and other seasonal produce more flavorful than your local supermarket offerings. Both white and green asparagus are grown, strawberries and rhubarb will be available around May 20th. 20 oz. fresh asparagus, bite size pieces,
cook barely tender and drain
1/2 cup chopped onion
1/4 cup margarine sautéed until tender.
Stir in 6 Tab flour.
Add 3 cups milk or half and half, 2 tsp salt, 1/4 tsp pepper

Stir until thickened. Add asparagus, 4 hard cooked eggs, sliced

Turn into a buttered 2 qt. casserole and top with a mixture of
1/2 cup breadcrumbs and
1/2 cup shredded Cheddar Cheese

Bake at 350 degrees for 30 minutes until hot.