Asparagus and Egg Casserole
(Charleston Receipts, 1950)
1 large can asparagus spears
4 hard boiled eggs, sliced
1 cup medium white sauce
1/2 cup grated cheddar cheese
1/2 cup buttered bread crumbs
Salt and pepper
Arrange half of the asparagus in bottom of greased 1 1/2 quart casserole. Top with slices of egg, pepper and salt, and sprinkle with cheese. Spoon in half of white sauce. Repeat in alternate layers. Top with bread crumbs and bake in moderate oven (350) about 30 minutes. Serves 6.
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