Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.

Ingredients Edit

White Sauce Edit

Directions Edit

  1. In a casserole dish layer ½ can of asparagus then smooth ½ can of soup over asparagus.
  2. Slice one egg over then dot with butter and add cheese.
  3. Pour one-half of the white sauce over.
  4. Start layers again ending with cracker crumbs.
  5. Bake at 350°F until bubbly and brown.

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