Amount
Ingredient
Preparation



1/2
cup
celery

chopped



1/4
cup
butter





1/4
cup
flour





1/2
teaspoon
salt





1/2
teaspoon
dry mustard





1
dash
pepper





1 3/4
cups
milk





1
teaspoon
chicken bouillon granules





4
ounces
mushrooms, canned

chopped, drained



16
ounces
asparagus

frozen cut



3
each
eggs

hard-cooked, sliced



1/2
cup
crackers, cheese flavored

crushed (12)

 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 1"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, 1 minutes longer.