2 cans asparagus tips, drained
6 hard-cooked eggs, sliced
1 c. mushrooms, sliced
1 small jar pimientos
2 c. medium white sauce
salt and pepper to taste
Place asparagus in 8 1/2 x 11-inch buttered casserole.
Cover with sliced eggs, mushrooms and pimiento. Top with white
sauce. Season with the salt and pepper. May be sprinkled with
cracker crumbs, bread crumbs, chow mein noodles or onion rings.
Bake at 375 degrees for 30 minutes or until fluffy. Makes 4 to 6
servings. Fresh asparagus (cooked) may be used.
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