---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Casseroles, Eggs
       Yield: 6 servings
     1/2 c  Celery; chopped
     1/4 c  Butter
     1/4 c  Flour
     1/2 ts Salt
     1/2 ts Dry mustard
       1 ds Pepper
   1 3/4 c  Milk
       1 ts Chicken bouillon granules
       4 oz Mushrooms, chopped; drained
      16 oz Asparagus, frozen cut
       3    Egg; hard-cooked, sliced
     1/2 c  Ritz crackers; 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 10“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, 10 minutes longer.