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DIP, ASPARAUS CASSEROLE




Source of Recipe


Marge Schepker 2009






List of Ingredients



• 1/2 C. oleo
  
• 1/2 t. salt
  
• 2 C. milk
  
• 1 (8oz) pkg grated cheddar cheese
  
• 6 - 8 crushed Ritz crackers (for top)
  
• 1/4 C. flour
  
• 1/8 t. pepper
  
• 2 - 3 hard boiled eggs
  
• 3 large cans, chopped, drained, asparagus
  






Instructions



1. Prepare a white sauce with oleo, flour, salt, pepper and milk.
   
2. Cook until mixture bubbles, stir in cheese.
   
3. Add rest of ingredients.
   
4. Heat in oven.
   
5. Serve with crackers.