~ From my Garden Kitchen
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Asparagus Casserole
3 cans asparagus, drained 4 tablespoons butter or margarine 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon paprika 3/4 cup milk, approximate 1/2 lb. Velveeta cheese 3 tablespoons chopped pimento 2 boiled eggs 1 tablespoon chopped onion 3 tablespoons chopped celery 1/2 cup bread crumbs
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Melt butter, add salt, paprika and flour. Stir until smooth. Gradually add milk, stirring, until it is a medium-thick sauce. Add cubed cheese and stir until melted. Add pimento, chopped eggs, onion and celery. In baking dish alternate layers of asparagus and sauce. Top with bread crumbs. Bake at 350 until hot and bubbly.