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Fresh Asparagus and Ham Casserole




  1. Place layer of cooked asparagus in bottom of 2-quart casserole.
  2. Slice cooked potatoes and place over asparagus.
  3. Cover with alternating layers of sliced hard-cooked eggs, diced ham and remaining cooked asparagus.
  4. Melt 4 tablespoons of butter in saucepan. Blend in flour.
  5. Stir in milk and cook until mixture thickens and comes to a boil, stirring constantly.
  6. Remove from heat.
  7. Add salt, pepper and dry mustard and pour over casserole.
  8. Melt remaining 2 tablespoons butter, mix with bread crumbs and sprinkle over the top.
  9. Bake in a 375 degree F oven for 20 to 25 minutes or until crumbs are brown.

Makes 6 servings.


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