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Asparagus Egg Casserole

1 lb. Asparagus , cooked until just tender crisp

White Sauce:

½ cup butter
¼ cup flour
1 C. milk to make a thick sauce
2 heaping T. cream of Mushroom soup
3-4 hard boiled eggs
Salt and pepper to taste

Make sauce by melting butter in small saucepan; adding flour to thicken and milk to make a thick sauce. Add cream of mushroom soup, salt and pepper. Fold in 3-4 hard boiled eggs that have been sliced. Top with crushed cracker crumbs. Bake in preheated 350 degree oven for 30 minutes. Serves 4.