INGREDIENTS

  • 2 (10 1/2ounce)cans asparagus
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup Velveeta cheese , cubed
  • 2 tablespoons celery , chopped
  • 1 tablespoon onions , chopped
  • 1 1/2 cups milk
  • 1 (10 1/2ounce)can cream of mushroom soup
  • 1 tablespoon pimientos
  • 2 hard-boiled eggs , chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 2/3 cup breadcrumbs, mixed with
  • 2 tablespoons butter , melted

DIRECTIONS

  1. Melt the butter with the salt and paprika, add the flour and gradually stir in the milk until the sauce is thick.
  2. Add the soup and cheese, stir until melted.
  3. Add the celery, pimento, eggs and onion.
  4. Alternately layer the asparagus and the sauce in a baking dish.
  5. Top with the buttered breadcrumbs. Bake in a 350°F oven for 20 minutes.